Chicken with Green Curry
We start by preparing the essential ingredients for this delicious recipe. We clean the carrots and wash them well under a stream of cold water, ensuring that we remove any impurities. Once cleaned, we cut them into fine strips to cook evenly and absorb the flavors. In a wok, we heat a tablespoon of sesame oil, known for its distinctive flavor and healthy properties. When the oil is well heated, we add the sliced carrots and stir constantly so they cook evenly. After about 4-5 minutes, when the carrots become slightly tender, we add the bamboo strips. We continue to stir for an additional 2 minutes to ensure the bamboo is well heated. We season the mixture with a tablespoon of fish sauce, which will enhance the flavors of the vegetables.
After finishing with the vegetables, we transfer them to a plate and keep them warm. Now we focus on the chicken breast. We wash the meat well and cut it into small cubes for quick and even cooking. In the wok, we add the second tablespoon of sesame oil, and when it is heated, we add the chicken cubes. We stir constantly, being careful not to let them stick to the bottom of the wok, until the chicken is almost cooked, with a nice golden color. Once the meat is nearly ready, we pour the fish sauce over the chicken, allowing it to simmer until almost all the liquid evaporates.
Then we add a few tablespoons of curry paste, which will add an intense and refreshing flavor to the dish. Using a spatula, we dissolve the curry paste in the coconut milk, stirring continuously to obtain a smooth and creamy sauce. We let everything simmer on low heat for about 5 minutes to allow the flavors to combine. Finally, we add the previously cooked vegetables to the wok, stirring carefully to incorporate them into the sauce.
This savory dish is served warm alongside fragrant rice, which will perfectly complement the flavors of the curry and vegetables. Enjoy your meal!
Ingredients: 150-200 g of bamboo 500 g of chicken breast 3 medium carrots 4 tablespoons of fish sauce (nuoc man) 2 tablespoons of sesame oil 300 ml of coconut milk 3 tablespoons of green curry paste salt a wok
