Thai green curry

Thai green curry

Update: I just realized I posted almost the same recipe back in early 2008! I actually like some of the touches from that version, so I should update this one, huh? The brand of paste I currently use is MUCH better than the one in the first recipe. Anyway, here’s the link to the first version: http://www.allthepages.org/archives/2008/01/thai-green-curry-with-chicken-recipe/

Thai green curry is one of my favorite Thai dishes. Unfortunately, the closest Thai restaurant is over an hour away. So I’ve learned to make it on my own, and maybe I shouldn’t be the one to judge, but the following recipe stacks up rather well to what we get in restaurants.

Thai Green Curry Chicken

Thai green curry

Thai green curry paste

Ingredients

1/3 to 1/2 sweet onion

2-4 celery stalks, sliced

2-3 carrots, sliced

1-2 cloves garlic, minced

1 Tbs fresh ginger, minced

1-2 skinless, boneless chicken breasts, chopped(though any meat or tofu would work)

1 head broccoli, chopped into somewhat large pieces

1/2 C freshly shelled green peas

2-3 basil sprigs

Jalapeno or Anaheim peppers

30-50 grams of Mae Ploy green curry paste

1 can (14 oz) coconut milk

Directions

Thai green curry

Coconut milk

Start the onion frying in a large frying pan while you prepare the celery and carrots.

Add the carrots, celery and grate in part of the garlic and ginger.

Chop the chicken while the vegetables cook.

Drain the veggies after they have started to soften.

Fry the chicken until done and drain.

Parboil or microwave (2 minutes or so) the broccoli.

Fry the curry paste for a few minutes, adding a teaspoon or so of oil if necessary.

Add the chicken and vegetables, including the broccoli.

Add the coconut milk.

Simmer for at least 1/2 hour to meld the flavors.

Add the peppers, peas and basil leaves about 1/2 hour before serving.

Serve with steamed rice. Works as a stand alone dinner or as part of a multi-course Thai dinner.