Thai Green Chicken curry - week 47 of 52

Continuing with the Asian theme, wanted to make some Thai green curry. My dad makes a mean Indonesian curry, but I prefer Thai curry. I made everything except the curry sauce below – this I found at the local asian supermarket. I used probably about 2 tablespoons of the curry – you can adjust to taste.

I also added veggies to the dish to make it a little more complete. I added carrots, broccoli, green beans and eggplant. I threw this in along with the chicken. You can add whatever veggies you like. Note - eggplant apparently takes long to cook than the other veggies - you may want to saute until almost cooked before putting into the curry.

Later in the week I made a vegetarian option with tofu (firm) instead of the chicken and added veggies above along with baby corn and red peppers. That was my favourite! You must find lime leaves - it makes such a difference and will add an authetic touch to the curry. Lime leaves are from the kaffir lime bush - a plant native to Indonesia, Malaysia and Thailand. Becareful - they have some sharp thorns (I found out the hard way!)

It’s incredibly easy (as long as your buy the green curry sauce at the store) and if you prep the night before you’ll have a tasty tasty curry in 15 minutes! Curry in a hurry - love it!

Bon appetit!


Thai Green Curry Chicken courtesy of The Canadian Living Test Kitchen
4 servings
Cost $
Rating (out of 5) ****
Ingredients
4 boneless skinless chicken breasts
1 tbsp (15 mL) vegetable oil
2 tbsp (25 mL) finely chopped shallots
5 garlic cloves, minced
1 tbsp (15 mL) finely chopped gingerroot
3 tbsp (45 mL) green curry paste, (see recipe below)
1 tbsp (15 mL) fish sauce
4 lime leaves
1 can coconut milk
1 cup (250 mL) Thai basil leaves
2 tsp (10 mL) lime juice

Preparation:
Cut chicken into 1-inch (2.5 cm) pieces; set aside.
In large skillet, heat oil over medium heat; cook shallots, garlic and ginger, stirring, for about 2 minutes or until softened. Stir in green curry paste, fish sauce, lime leaves and coconut milk until combined.
Add chicken to pan; simmer for about 8 minutes or until slightly thickened and chicken is no longer pink inside. Stir in basil leaves and lime juice.

Additional Information:
Green Curry Paste:
8 small green chilies, seed and chopped
1/2 cup (125 mL) chopped fresh coriander (stems and roots included)
1/2 cup (125 mL) chopped shallots
1/4 cup (50 mL) trimmed and chopped lemongrass
5 cloves garlic, chopped
1 piece galangal, peeled (1 inch/2.5 cm)
2 tsp (10 mL) ground coriander
2 tsp (10 mL) vegetable oil
1 tsp (5 ml) each ground cumin, turmeric and shrimp paste
1/2 tsp (2 mL) each salt and pepper
In blender, puree together chilies, coriander, shallots, lemongrass, garlic, galangal, coriander, oil, cumin, turmeric, shrimp paste, salt and pepper.