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Authentic Thai Green Chicken Curry
A fragrant, creamy Thai green curry made with chicken, mushrooms, and a homemade blend of lemongrass, kaffir lime leaves, galangal, and ready-made green curry paste. Finished with coconut milk and served best with jasmine rice. This recipe is adapted for home cooks using ingredients available at Asian grocery stores and supermarkets.
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Critical Success Points
- • Finely chop aromatics (lemongrass, galangal, kaffir lime leaves) to avoid tough bits in curry.
- • Sauté aromatics and curry paste gently to release flavors without burning.
- • Simmer chicken in curry base, not separately, for maximum flavor infusion.
- • Add coconut milk only after chicken is partially cooked and do not boil vigorously.
- • Taste before adding salt; curry paste may already be salty.
Safety Warnings
- • Galangal can be tough and fibrous; chop finely to avoid choking hazard.
- • Be cautious with hot oil and splattering when frying aromatics and garnish.
- • Wash hands after handling raw chicken to prevent cross-contamination.
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