One of my g0-to meals when I know I’ll be busy is Thai green curry. I always keep a container of green curry paste in the fridge and a can or two of coconut milk in the pantry, and the rest of the ingredients are so flexible that I can use pretty much whatever veggies or protein I have on hand. This recipe is with chicken, but you could easily substitute tofu and make is vegetarian, or seafood (fish and scallops would be nice!), or even pork or beef. It makes 4 generous meals (or, up to six if you aren’t very hungry or are serving the curry with another dish on the side) and keeps well in a container in the fridge for up to a week. Both these are important if I’m going to make a meal and want it to keep me going thru a busy week; I can come home, dish up some curry over rice, warm it up in the microwave, and be eating in under 5 minutes! And, did I mention how good it tastes?
Thai curries are fresh and spicy and creamy and I adore them! They are full of flavor and color and I could eat bowls of them daily! There are lots of good Thai places in Honolulu, but being able to make it at home makes the whole experience more personal. And hey, you can always go pick up some spring rolls to go with it, right?
Thai Green Curry
serves about 4 – 6
- 1-2 tsp. vegetable oil
- 2 heaping tsp. green curry paste (whatever brand you like/can find)
- 1 chicken breast (or two thighs)
- 1 can coconut milk*
- 1 med. onion
- 1 Thai chili (optional)
- 2-3 cups veggies that you like: thai eggplant is traditional, as are green beans, peas, bamboo shoots, etc. I used what was in the fridge: 1 large green bell pepper, large handful of baby carrots (cut in half lengthwise), and three med. sized sweet potatoes
- 1-2 tbsp fish sauce
- 1 large handful fresh basil: Thai if you have it, otherwise sweet basil is fine.
* Don’t shake the coconut milk!! Let the can settle for a few days in the cupboard to allow it to separate with the cream on the top. You’ll use the cream separately from the milk.
In wok or large skillet heat 1 tsp. oil over med./high heat. Add about 1/2 tsp. curry paste and saute till hot and fragrant. Quickly stir-fry the chicken (or other sturdy protein) until there is no more pink showing and it begins to brown. Remove chicken from wok and set aside.
Add another teaspoon of oil to wok over med./high heat. Again, add the curry paste (the rest of it) and saute till hot and fragrant. Then, add as much of the coconut cream (the stuff at the top of the can of coconut milk) as you can easily spoon out (2-3 tablespoons), and combine with the oil and curry paste.
Add the onion and Thai chili to the wok and stir to coat with the curry-cream mixture. Cook for a few minutes until the onions begin to soften, then add the rest of the veggies in the order that they’ll take to cook. A note on potatoes: I pre-cooked the sweet potatoes before starting the curry so that they will finish cooking at the same time as the rest of the veggies. If you don’t pre-cook them, by the time your potatoes are soft enough to eat the other veggies will have turned to mush.
Once the veggies are mostly cooked, add the chicken back to the wok. Add the fish sauce and saute for a few seconds to incorporate it. Then, add the rest of the can of coconut milk. (If you choose to use a more delicate protein like tofu or seafood, add it at this point.) Bring the curry to a simmer and cook till veggies and protein are done. Right before taking the curry off the heat, add the basil leaves. Serve with rice and enjoy!