Quick Thai Green Curry with Chicken and Vegetables
Author: Sandra Valvassori
Green curry is meant to be quite spicy. This recipe calls for 3 tablespoons green curry paste which I find perfect for our tastes - spicy, but not pass-the-jug-of-water-asap spicy. If you prefer a milder curry, add a little less curry paste and/or add 1/2 cup more coconut milk. That said, keep in mind that the curry paste is what is flavouring the sauce so if you reduce it too much the sauce will be bland.
2Tablespoonsvegetable oilI use coconut or avocado
3TablespoonsThai Green Curry PasteI recommend Maesri
2tspfresh gingerfinely grated or minced (optional)
114-ounce can full-fat, unsweetened, coconut milk
1cuplow-sodium chicken broth
2 - 4kaffir lime leavesbruised and torn (optional, but highly recommended)
1 1/2poundsskinlessboneless chicken thighs or breast, cut in 1-inch strips
4cupschopped vegetablessuggestions: cauliflower, japanese eggplants, broccoli, sweet potatoes, zucchini*
Melt the coconut oil in a large saucepan over medium heat. Add the curry paste and ginger and cook, stirring for a minute, until fragrant. Stir in 1/4 cup of the coconut milk, increase the heat, and whisk constantly until smooth for about 30 seconds.
Add remainder of can of coconut milk, fish sauce, chicken broth and lime leaves, if using. Stir in the chicken and simmer over medium heat for about 5 minutes. Add the vegetables and cook for another 5-10 minutes until chicken is cooked through and vegetables have softened.
Stir in the sugar. Taste and add a pinch of salt and pepper, if necessary. (You can also add additional curry paste, if you like).
Serve over white jasmine or basmati rice, garnished with basil and/or cilantro leaves and lime wedges for drizzling
*If using vegetables that cook quicker (such as asparagus, sugar snap peas, etc) add these after the chicken has been cooking for about 10 minutes.
Quick Thai Green Curry with Chicken and Vegetables by Sandra Valvassori at sandravalvassori.com