The first time a bowl of green curry chicken was shoved in front of me by my best friend about fourteen years ago, I hated it at first sight. I didn’t like how unnaturally green it was. Curry isn’t supposed to be green! I didn’t like the foreign taste either. Let’s just say I wasn’t very adventurous back then. Fast forward thirteen or so years and I decided to give it a second chance, if for no other reason than I didn’t recognize anything else on the menu. I’m not sure if my taste buds had evolved, if the recipe was different or if my animosity and indignation towards the heathen green had skewed my first impression. Either way, this time round, it was delicious! That set off a mission to cook it at home.
I didn’t care for the extra stuff on the side, all the bamboo shoots and other stuff I couldn’t identify so I decided to leave the bamboo for the pandas and just stick with bell peppers for extra fluff. This easy way of making green curry chicken just uses pre-made green curry paste. While the taste might be the same to one done from scratch, the paste does not give it the lovely green hue it should have. Funny how I’m now missing how green it should be.
- 1 boneless, skinless chicken breast, cut into bite size pieces
- 1 tablespoon pre-made green curry paste
- 1 cup coconut milk
- 1/2 cup fresh green, red and yellow bell peppers, sliced
- 3 kaffir lime leaves, thinly sliced
- 1 tablespoon brown sugar
- Saute the green curry paste over medium high heat until fragrant
- Pour in the coconut milk and bring to a boil
- Add in chicken and kaffir lime leaves and simmer until the chicken is no longer pink
- Toss in brown sugar and bell peppers, simmering for another 2 minutes
- Dish and serve hot