Thai Green Curry

Ingredients

• 2 tablespoons coconut oil or ghee

• 1 pound chicken breasts about 2 medium, cut into 2-inch cubes

• 1 tablespoon minced or grated fresh ginger

• 1 jalapeno deseeded and finely chopped

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground turmeric

• 1 teaspoon sea salt

• One 14.5 ounce can unsweetened full fat coconut milk

• 2 tablespoons lime juice

• 1 medium red bell pepper thinly sliced

• 1 cup green beans cut into 1-inch pieces optional

• 1/4 cup chopped fresh cilantro

Instructions

1. In a large nonstick skillet, melt the coconut oil or ghee over medium heat. Add the chicken in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.

2. To the pan, add the ginger, jalapeno, cumin, coriander, and turmeric and cook until fragrant, 2 minutes. Add the salt, coconut milk, lime juice, red peppers and green beans (if using). Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish-yellow, 5 minutes.

3. Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the cilantro and serve alongside brown rice, sliced cucumbers, and extra limes.

Recipe Notes

Since chicken breasts don’t have much fat and, therefore, dry out more easily, I prefer to cube my chicken on the larger side so that they don’t overcook. To make your curry look like what you’d get in a Thai restaurant, thinly slice the breasts and poach them in the coconut milk mixture until cooked through, rather than searing first. To cut down on prep time, simply toss the jalapeño and ginger in a small food processor and pulse.

recipe thanks to @phoebelapine and #feedmephoebe

Ingredients

Video Recipe

Green curry

• 1 whole chicken (ไก่บ้าน) - I used a free range chicken that was 1.4 kg.

• 2 cups of water

• green curry paste - all of the paste below

• 2 - 3 cups coconut cream (หัวกะทิ)

• 6 - 10 Thai eggplant (มะเขือเปราะ)

• 6 - 10 stems of Thai sweet basil (โหระพา)

• 2 red spur chilies (พริกชี้ฟ้าแดง)

• 20 kaffir lime leaves (ใบมะกรูด)

• ½ tsp. salt, or to taste

Green curry paste

• 150 grams Thai chilies, green color (พริกขี้หนูเขียว)

• 1 head garlic (กระเทียม)

• 3 shallots (หอมแดง) - small Thai shallots

• 1 piece of galangal (ข่า) - about a thumb sized piece

• 5 cilantro roots (รากผักชี)

• 1 kaffir lime peel (ผิวมะกรูด)

• 2 stalks lemongrass (ตะไคร้)

• 1 tbsp. white peppercorns (พริกไทยขาว)

• 1 tsp. coriander seed (ลูกผักชี)

• 1 tsp. cumin seed (ยี่หร่า)

• 1 tsp. salt (เกลือ)

• 1 tbsp. shrimp paste (กะปิ)

Instructions

1. The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.

2. Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.

3. Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.

4. Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.

5. In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).

6. Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.

7. While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.

8. After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.

9. Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.

10. The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.

Notes

Thai green curry chicken (แกงเขียวหวานไก่) is an amazing Thai dish and a unique Thai curry. After you're finished cooking a pot of green curry, eat it along with freshly steamed rice.

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DESCRIPTION

This amazing green curry recipe is ultra-easy to whip up on a weeknight, and completely customizable with your favorite vegetables, proteins and toppings.  See tips above for all of the various ingredients you can use!

SCALE 1x2x3x

INGREDIENTS

• 8 ounces rice noodles

• 1 tablespoon olive oil

• 1 small white onion, peeled and thinly sliced

• 4 cloves garlic, minced

• 8 cups vegetable stock

• 1 (15-ounce) can coconut milk

• 3–6 tablespoons green curry paste, added to taste

• 1-inch piece of fresh ginger, sliced into thick rounds

• 2 cups cooked chopped protein (such as shrimp, chicken, steak, pork or tofu)

• 2–3 cups chopped vegetables (see ideas below)

• toppings: chopped fresh cilantro, chopped green or red onion, toasted sesame seeds

INSTRUCTIONS

1. Cook the rice noodles (or rice or grains). In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated. This will help prevent them from sticking. Set aside.

2. Cook the broth. Meanwhile, get your broth going. Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer until ready to use. Taste and season with salt and pepper, as needed. Meanwhile…

3. Cook your proteins (if using). As I mentioned above, you can either cook your protein actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.

4. Cook your veggies. You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies). Or, of course, feel free to sauté any veggies that you’d like along with the onions when making your broth.

5. Combine everything together. Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot. Or, you can layer them together in your individual serving bowls. Then sprinkle each serving bowl with your desired toppings, serve warm and enjoy!