In season当季Thai泰式
Thai Green Curry with Chicken泰式青咖喱鸡
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉、西葫芦和彩椒在青咖喱椰浆汁里煮熟，香料气息浓郁。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Cut 1½ lb / 680 g boneless, skinless chicken thighs into 2.5-cm pieces. Open 2 cans (13.5 oz / 400 ml each) coconut milk without shaking. Measure 3 tbsp green curry paste (1½ tbsp for milder), 1 tbsp fish sauce and 1 tsp brown sugar. Slice 1 zucchini into half-moons and 1 bell pepper into strips. Pick 1 cup basil leaves. Cut 1 lime into wedges.1½磅（680克）去骨去皮鸡腿肉切2.5厘米块。2罐（各400毫升）椰奶开罐不要摇。量3大匙青咖喱酱（怕辣1½大匙）、1大匙鱼露、1小匙红糖。1根西葫芦切半月片，1个甜椒切条。摘1杯罗勒叶。1个青柠切角。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Chicken鸡肉1.5 lb磅
- Green curry paste青咖喱酱3 tbsp大勺
- Coconut milk椰浆2 cans罐
- Zucchini西葫芦1
- Bell pepper彩椒1
- Fish sauce鱼露1 tbsp大勺
- Brown sugar红糖1 tsp小勺
- Basil罗勒1 cup杯
- Lime青柠1
- Cooked white rice熟白米饭4 cups杯
Method做法
Scoop ½ cup of the thick coconut cream off the top of the can into a 4-quart Dutch oven and let it simmer, then stir in the green curry paste.
从罐顶舀出½杯浓椰浆，放进4升锅里煮开，再拌入青咖喱酱。
The spices smell toasted, without smoking.香料出香，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Add the chicken and stir so every piece gets coated in the paste.
加鸡块翻匀，让每块都裹上酱。
Pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，且容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Pour in the rest of the coconut milk and let it simmer.
倒入剩下的椰奶，小火煮着。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Add the zucchini, pepper, fish sauce, and brown sugar.
加西葫芦、甜椒、鱼露和红糖。
A fork slides into the largest piece with no resistance.叉子轻松扎透最大块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Turn off the heat, stir in the basil, and serve over rice with lime wedges.
关火拌入罗勒，配米饭和青柠角上桌。
Basil is just wilted and the curry is creamy green.罗勒刚变软，咖喱呈奶绿色。
Common mistake & quick fix容易错在哪，怎么补救
Too spicy? Stir in ½ cup more coconut milk or water. Flat? Add 1 tsp fish sauce.太辣加½杯椰奶或水；味淡加1小匙鱼露。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Green curry paste青咖喱酱Thai green curry paste (fresh green chilies, lemongrass, galangal). Brands vary in heat; start with 2 tbsp and taste.泰式青咖喱酱（青辣椒、香茅、南姜）。各牌辣度不同，先放2大勺再试。
Coconut milk椰浆Full-fat canned coconut milk gives curries body; shake the can or scoop the thick cream first to fry curry paste.全脂罐装椰浆让咖喱浓郁；先摇匀，或先舀上层椰油炒咖喱酱。
Zucchini西葫芦Summer squash, light and hydrating. Small to medium ones are less watery; salt to draw out moisture.夏季瓜，清爽多水。选中小个的；先撒盐出水。
- Bell pepper彩椒
More vitamin C than an orange (red ones most). Glossy, firm, heavy.维C比橙子还多（红椒最高）。选光亮、硬实、压手的。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Brown sugar红糖Brown sugar adds caramel notes; pack firmly into the cup. Palm sugar in Thai food can be swapped 1:1.红糖带焦糖香，量时压实。泰菜里的椰糖可1:1替换。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 4-liter pot, can opener, ladle, food thermometer4升锅、开罐器、汤勺、食品温度计
Make it a balanced meal营养搭配建议
Thai balance: pair a rich coconut curry with a sour-crisp salad or tom yum; jasmine rice ~1 cup per person; fresh herbs and lime cut the richness.泰式平衡：浓郁椰浆咖喱配一道酸脆沙拉或冬阴功；茉莉米饭每人约1杯；香草和青柠解腻。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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