Creamy coconut broth with savory green curry, delicious vegetables, and chicken – this dish goes perfectly with basmati rice or on its own.
On the Ingredients
- Thai curry paste is the flavor base for Thai curries and usually comes in three varieties: green, red, and yellow. The basic ingredients of curry paste are shrimp paste, chilies, onion or shallot, garlic, lemongrass, Galangal (similar to ginger), and coriander. Depending on the paste variety, the chilies may be dried or fresh, red or green. The flavor is very deep, savory, and somewhat spicy, with red curry paste being on the spicier side. Green curry has a mildly herbaceous flavor, while yellow curry is lightly sweet.
- Fish sauce is a liquid condiment made from fish or krill aged up to two years. It has a robust flavor and aroma and is packed with umami, which comes from its high glutamate content. It’s used heavily in East and Southeast Asian cuisine, particularly in Myanmar, Cambodia, Laos, the Philippines, Thailand, and Vietnam. The Red Boat brand, which we carry at the Co-op, is Vietnamese style and made on the island of Phu Quoc. It’s known as a premium brand. As for the health benefits, fish sauce is amino acids, omega-3, iron, and vitamin B12. It’s also high in sodium, though, so check the label if you’re watching your sodium intake.
Chicken Thai Green Curry
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesCreamy coconut broth with savory green curry, delicious vegetables, and chicken - this dish goes perfectly with basmati rice or on its own.
Ingredients
4 boneless, skinless chicken thighs
2 garlic cloves (minced)
1-inch fresh ginger (grated)
2 cups chopped broccoli
2 red peppers (chopped)
1 can baby corn
1 can bamboo shoots
1 can water chestnuts
2 cans coconut milk
4 oz beech mushrooms (or crimini)
3 1/3 tbsp green curry paste
1 tbsp fish sauce
salt and pepper to taste
1 cup fresh basil leaves (Thai if possible)
basmati rice to serve
lime wedges
Directions
- Cut the chicken into bite-sized pieces. Heat a soup pot over medium-high heat and add the chicken, garlic, and ginger. Season with salt and pepper and sautee until the meat is browned.
- Add the broccoli and continue to cook for 5 minutes, stirring frequently.
- Add the coconut milk, baby corn, bamboo shoots, water chestnuts, and beech mushrooms and bring to a simmer. Add the green curry and fish sauce and stir to combine. Add the red pepper and simmer for ten minutes.
- Remove from the heat and add the basil leaves.
- Check the flavor and add more salt or pepper if needed. Always serve with lime wedges whether serving as is or with fresh basmati rice.
