Thai Coconut Green Curry

I love Thai food, especially green curries. There is a specific flavor in there that I really enjoy, but I haven’t figured out which one it is yet. Regardless, making green curries at home is a cinch with some green curry paste from the supermarket. It’s an easy way to make a delicious and healthy meal, especially if you’re looking to load up on veggies.

Start by dicing and browning a chicken breast in some vegetable oil, and set it aside once it takes on a brown color (but is not fully cooked). While the chicken browns, chop up your vegetables. I used string beans, bok choi, carrots, onion, broccoli, and shiitake mushrooms. Eggplant would also be a welcome addition. When your chicken is out of the pan, add 2 tablespoons of the green curry paste to the remaining vegetable oil (or add in 1 tablespoon if you skip the chicken) and stir it around for 30 seconds until it becomes fragrant. Add the veggies to the pan and stir fry them for about 10 minutes until they begin to soften.

Add the chicken and 1 can of coconut milk to the pan and let it simmer for about 10 minutes until the vegetables are fully cooked. If you need more liquid, you can also add in some water.

Serve the curry over rice with some basil leaves sprinkled over the top. I love this meal. I made it in North Carolina when our usual Thai delivery couldn’t just drop some off for us. Roughing it can be delicious!

This recipe is adapted from Martha Stewart’s Everyday Food.

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Thai Coconut Green Curry — 2 Comments

  1. Pingback: Green Curry and Shrimp Noodle Bowls | Witty in the City

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