Green Thai Curry with Cabbage and Chicken Breast
This dish is a flavorful Thai green curry made with tender chicken breast and crunchy cabbage. The curry base is prepared using green curry paste, coconut milk, and various aromatic spices. Chicken breast pieces are cooked until tender, and cabbage is added for a fresh, crisp texture. The dish is typically garnished with fresh herbs like cilantro and served over steamed rice or noodles, creating a balanced meal that is both savory and mildly spicy.
Ingredients
- 4 Chicken breasts
- 5.3 oz Frozen peas
- 2 Spring onions
- 1 Red chili
- 1 Mild green chili
- 1 Lemon juice
- 0.5 Savoy cabbage
- 0.5 Bunch of cilantro
- 3.1 inches Ginger root
- 20.3 fl oz Coconut milk
- 6.8 fl oz Coconut cream
- 5.1 fl oz Fish sauce nuoc-mâm
- 3.4 fl oz Lime juice
- Salt
- Pepper
Instructions
- Leaf the cabbage and coarsely chop the leaves. Blanch them in a pot of boiling water for 1 minute. Drain them well.
- Slice the chicken breasts. Peel the ginger and cut it into thick slices. Finely chop the chilies. Peel the onions and cut them into sections.
- In a wok, heat the fish sauce. Add the lemon juice, chilies, peas, and ginger. Bring to a boil, then pour in the coconut milk and cream. Bring to a boil again.
- Incorporate the cabbage, cover, and let it simmer for 10 minutes after it returns to a boil.
- Add the sliced chicken and onions. Let them poach covered for 5 minutes, until the chicken is just cooked.
- Serve the Thai green curry sprinkled with cilantro leaves. Enjoy with rice.
Video
Notes
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