Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1 tablespoon 15ml Thai green curry paste - (to 2)

  3. 2 Fresh kaffir lime leaves -

  4. 1 Fresh 4"-long hot red chile - such as arbol, Thinly sliced crosswise

  5. 1 3/4 lbs 794g / 28oz Skinless boneless chicken breast - thinly sliced on The diagonal

  6. 1 Unsweetened coconut milk - (14 oz)

  7. 1/4 cup 59ml Chicken broth or water

  8. 2 tablespoons 30ml Asian fish sauce

  9. 1 tablespoon 15ml Light brown sugar - (packed)

  10. 1 tablespoon 15ml Fresh lime juice - or more to taste

  11. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  12. 3 Scallions, white and green parts - thinly sliced Serving Suggestions Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a 12-inch skillet over moderately-high heat until hot but not smoking. Add the curry paste, lime leaves, and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute, stirring occasionally, until just cooked through. Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the cilantro and scallion and simmer for about 1 minute more. Divide among 4 bowls and serve immediately with rice. This recipe yields 4 servings.


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