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Before you jump to Thai Green Chicken Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

The kitchen by itself gives you many small ways by which energy and money can be saved. Eco-friendly living is not really that tough. A lot of it really is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to thai green chicken curry recipe. To make thai green chicken curry you only need 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Thai Green Chicken Curry:

1. Get 1-2 tbsp green curry paste
2. Use 6 chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips
3. Use 400 ml tin coconut milk
4. Provide 2 lime leaves (optional)
5. Prepare 2-3 tbsp Thai fish sauce
6. Provide 1-2 tbsp palm sugar
7. You need handful green beans, trimmed
8. You need 1 small tin of bamboo shoots
9. Get 1-2 handful basil leaves
10. Use 1 small cup of spinach juice (optional)
11. Take To serve
12. Get Thai fragrant rice, cooked according to packet instructions

Steps to make Thai Green Chicken Curry:

1. Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
2. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
3. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see gorgeous green oil separated from the coconut milk.
4. Add green beans and bamboo shoots.
5. Add spinach juice (for more beautiful green in the curry. This is my special touch as it will make the curry sauce rich in green colour) you can simply blend it with food blender and use just the juice. Then continue to simmer for 2-3 minutes
6. Stir regularly, until just tender. Add some basil leaves at the last minute and stir well.
7. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry.

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