Thai Green Curry with Chicken, Mushrooms and Bean Sprouts

1. Prep

Start by prepping your ingredients; cut each chicken thigh into about six pieces, clean and quarter the mushrooms, rinse and dry the bean sprouts.

2. Cook the chicken

Heat a pot over medium heat and add the coconut oil. Pat the chicken dry and sear it with a pinch of salt until mostly cooked and golden brown on both sides.

3. Saute the curry paste

Add the green curry paste and sauté until it becomes aromatic and the water has been cooked out. Cooking the curry paste in oil helps to release the flavors and aromas of the spices, enhancing the taste of the curry.

4. Add the mushrooms

Stir in the sliced mushrooms with a pinch of salt and sauté for a few minutes until they begin to soften.

5. Add Cooking Liquid

Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer. Add the palm sugar and the fish sauce and stir until dissolved. Simmering allows the flavors to meld together and the palm sugar adds a subtle sweetness that balances the heat of the curry. Simmer the curry for at least ten minutes until the chicken is tender and the curry is flavorful.

6. Serve

Just before serving, stir in the bean sprouts and simmer for an additional 1-2 minutes. Bean sprouts cook quickly and adding them at the end retains their crunch and freshness. Taste and adjust the seasoning if necessary. Serve the curry hot, on its own or with steamed jasmine rice.