Thai Green Curry
Quick time saving methods produce a symphony of flavors with deep green herbaceous tones.
For 4 to 6 portions
- 2 14 oz cans of coconut milk
- 1 6.8 oz jar of green curry paste
- 1 lb or 500 grams of sliced boneless chicken, or peeled shrimp, or cubed tofu or any protein of your choice
- 1 small bunch of spinach
- 1 stalk of lemongrass
- 2 kaffir lime leaves (optional)
- 1/3 cup of brown sugar
- 1/3 cup of fish sauce*
- 1 tablespoon of lime juice or tamarind paste
- 1 medium sweet potato
- 1 small carrot
- 3 mini chayotes or vegetable of your choice
- 1 small wedge of green cabbage
- 1 small onion
- A few basil leaves for garnish
- Steamed jasmine rice for serving
*For a vegan dish, substitute soy sauce for the fish sauce.
Directions
- Pour one can of coconut milk into your stewing pot and boil for about 5 minutes until thickened.
- Add 1 jar of green curry paste, I like to use the Roland brand, 1 stalk of lemongrass and a couple kaffir lime leaves if available.
- Allow to boil for another 3 minutes until well thickened and the fat begins to separate.
- Peel and cut vegetables into chunks and add to the coconut mixture. And then add chicken and gently simmer for about 15 to 20 minutes until everything is cooked through.
- Finally adjust the seasonings with brown sugar, fish sauce or tamarind. Taste and adjust the seasonings. Feel free to throw in a few chili peppers if you like spice. Serve warm with steamed jasmine rice.