Thai Green Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
2 Tbsp oil (gets hot so peanut or grapeseed or something with higher smoke point is better than olive- vegetable oil good too)
2 lbs boneless skinless chicken breasts, sliced in 1-inch pieces (or can make it vegetarian- also good)
4 oz green curry paste (you can get this at regular grocery store or asian market. the one i buy posted below)
1 cups coconut milk
1/2 cup water
vegetable options, any, or all, or a mixture:
1 small eggplant, largely chopped
1 red bell pepper, sliced
5 scallions, coarsely chopped
snow peas, fresh, strings removed
1-2 red Thai chili, deseeded and finely chopped (so hot! use a bag over your fingers for removing seeds. omit if you dont like spicy)
4 oz can sliced water chestnuts, drained
4 oz can bamboo shoots, drained
1 large handful thai basil. more is always better.
1 lime
2 Tbsp thai fish sauce
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Directions: |
Directions:Thai Green Curry - can make this for any number of people. one can of green curry paste to one can of coconut milk is you like it a little spicy and is good for 4 but depends on how much other ingredients you add. If you dont, better to add half the paste then taste then keep adding..serve over cooked rice.
Directions:
You can use an extra large skillet with high sides, a wok, or a large sauce pot.
Heat 2 Tbsp peanut oil over medium high heat. Add chicken and brown on all sides. Add curry paste (start w/ half can if you dont like it spicy), Add coconut milk and 1/2 cup water. Stir occasionally until sauce thickens, about 15 minutes. Add remaining vegetables and simmer for 10-15 minutes, until vegetables are desired tenderness. Add fish sauce, basil leaves, and juice from lime. Stir and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1-1.25 hrs total time |
Personal
Notes: |
Personal
Notes: This is one of my favorite recipes. :)
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