Wednesday, December 10, 2014

Thai Green Curry with Chicken



Hey guys,

Happy Wednesday. I hope your week has been going great so far. I've had this post for awhile now, but kept forgetting to actually post it. 

As you all know I love trying new recipes and sharing it with you. The recipe I am sharing today is a classic Thai dish. My husband and I love Thai food and we finally found a good Thai restaurant that's as good as the ones in New Jersey. After trying their red and green curry I decided to try one on my own and I made a green curry with chicken recipe. It was so easy to make, very delicious and tasted pretty close to the one we had at the restaurant..only Faith did not like it, she'll eventually come around lol.  I'll share the recipe below. If you love Thai food, then you must try this recipe. 

Till next time! Stay Blessed!
Kemi O. 


Thai Green Curry with Chicken [adapted from Thai FoodieDisplaying SAM_0433.JPG
Ingredients
2 tbsp. cooking oil of your choice [I used 1 T of olive oil]
2 cans of coconut milk (14 ounces) [I used Thai Kitchen organic lite coconut milk]
1 c. water
3-6 tbsp. Thai green curry paste [I used 5 T of Thai Kitchen green curry paste] 
1.5 lbs of  chicken breasts, thinly sliced [I used organic chicken breasts]
1 c. frozen or fresh shelled peas [I used Cascadian Farms organic stir fry veggie mix]
1 lb. small Thai eggplants, cut in quarters, or 2 long Asian eggplants cut into bite-sized pieces [ I did not have so I omitted this, will try next time] 
4 fresh kaffir lime leaves [ I omitted this as well]
fish sauce to taste[ I used 1 teaspoon]
1-2 tbsp palm sugar, or brown sugar, to taste [i used brown sugar]
1 c. fresh Thai sweet basil with flowers, or sub with other basil you have on hand 
Instructions
1. Add cooking oil to large pot and warm it.
2. Be careful not to shake up your coconut milk because you want the thick cream to stay on top. Spoon out the thick cream from each can into the large pot and heat over medium-heat.
3. Reduce until it looks bubbly like melted marshmallows.
4. Add curry paste and fry for a few minutes until its fragrance soothes your soul and makes you smile.
5. Pour in the rest of the milk, and water and bring to a boil.
6. Add the meat and pea eggplants, if you somehow found them (I never have). If using fresh or frozen peas, don't add them yet or they will disintegrate, lesson learned.
7. Return to a boil.
8. Reduce heat and simmer 10 minutes uncovered.
9. After simmering, add the Thai eggplants, frozen or fresh peas (if using) and kaffir lime leaves (if using).
10. Add palm or brown sugar then taste the curry. If you think it needs more salt, add fish sauce to taste. 
11. Simmer a few more minutes until the eggplants and peas are tender.
12. Stir in the basil and cook one more minute and turn off the heat.
13. Serve with steamed jasmine rice.
14. Enjoy!
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