| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 35g | 25g | 46g |
| sugars | fibre | protein | salt |
| 8g | 4g | 36g | 2g |
I have a deep appreciation for the Kaffir Lime Leaves Thai Green Curry recipe. It combines the refreshing zest of lime leaves with the rich, creamy goodness of coconut milk, creating an enticing harmony of flavors. This dish not only transports me to the bustling streets of Thailand but also offers a delightful alternative to the hearty mountain fare I’m so familiar with. As someone who enjoys cooking with game meats and fish, such as trout, I find this recipe to be a wonderful way to diversify my culinary repertoire.
Fusion of Fresh and Bold Flavors
One aspect I truly love about the Kaffir Lime Leaves Thai Green Curry is its fusion of fresh and bold flavors. The kaffir lime leaves provide a vibrant citrusy aroma that permeates the dish, while the Thai green curry paste injects a deep and complex spice profile. The addition of ingredients like lemongrass and ginger only enhances this complexity, turning a simple curry into an unforgettable culinary experience.
Health Benefits
Besides being delicious, this curry is also packed with health benefits. The lemongrass and ginger have anti-inflammatory properties, while the kaffir lime leaves are rich in antioxidants. Coconut milk provides healthy fats that can nourish your body, and the vegetables like red bell peppers and snow peas add a dose of essential vitamins and fiber. Even the chicken serves as a lean protein source, making this dish not just tasty but also nutritionally balanced.
If you enjoy dishes like Thai Red Curry or Thai Peanut Curry, you’re going to adore this one. Kaffir Lime Leaves Thai Green Curry is a fantastic dish to serve alongside jasmine rice or even as a part of a larger Thai-inspired feast with a green papaya salad or spring rolls.
Whether you’re a seasoned cook looking for a new challenge or a home-cooking enthusiast eager to try something different, this recipe is sure to impress. So, gather your ingredients, take a culinary journey to Thailand, and enjoy the delightful complexities of Kaffir Lime Leaves Thai Green Curry.
Don’t forget to garnish with fresh cilantro, Thai basil, and a squeeze of lime for an added burst of flavor. Also, consider adding some sliced red chilies if you love a bit of heat!
What You’ll Need
- 18 kaffir lime leaves, thinly sliced
- 3 boneless, skinless chicken breasts (approx. 1.5 lbs), thinly sliced
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2-inch piece ginger, minced
- 1 lemongrass stalk, tender part only, finely chopped
- 1/4 cup Thai green curry paste
- 2 cans (13.5 oz each) coconut milk
- 2 cups chicken broth
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 red bell peppers, sliced
- 1 cup snow peas, trimmed
- 1 cup Thai basil leaves
- 1/4 cup chopped fresh cilantro
- 1-2 fresh red chilies, sliced (optional, for extra heat)
- 6 cups cooked jasmine rice (for serving)
- Lime wedges (for garnish)
Method
Step One
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
Step Two
Add the minced garlic, minced ginger, and finely chopped lemongrass to the pot. Cook for an additional 2 minutes until fragrant.
Step Three
Stir in the Thai green curry paste and cook for another 2 minutes, allowing the paste to release its flavors.
Step Four
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
Step Five
Add the thinly sliced chicken breasts to the pot. Let it simmer for about 10 minutes, or until the chicken is cooked through.
Step Six
Add the fish sauce, brown sugar, and lime juice to the curry. Stir well to combine.
Step Seven
Toss in the sliced red bell peppers and trimmed snow peas. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.
Step Eight
Add the thinly sliced kaffir lime leaves, Thai basil leaves, and chopped fresh cilantro. If using, add the sliced red chilies for extra heat. Stir to combine.
Step Nine
Serve the Thai green curry over cooked jasmine rice. Garnish with lime wedges. Enjoy!
