Thai Green Curry

Thai Green CurryI have a new reader who, when seeing the picture of the cheese bread I posted Wednesday, asked me, “Do you post recipes?”

I’ve been known to.

Then I got another comment from a long-time reader asking for a good curry recipe.  I emailed her back and said, “Indian or Thai?”

She responded with a resounding, “Either one!”

Oh, well – y’all are just going to play right into my chubby little hands, aren’t you?

So, you’re getting a – gasp! – recipe for Thai Green Curry.

I absolutely love Asian food.  You could stick me in an area where the only food available is Chinese, Japanese, Thai, Vietnamese, Korean and Cambodian and I’d be perfectly happy.  One of the biggest disappointments of moving to Podunk is that there are so few quality Asian restaurants anywhere near where we live and no good Thai restaurants at all, so I’ve had to learn to cook it myself.

I am very, very fond of spicy Thai curries.  Green curries are typically the hottest, followed by red and yellow curries – if you’re not a “hot head” go for a red or yellow curry paste and be judicious when adding it to the recipe.  If you like it spicy, go with the green curry paste and add the full two tablespoons.

This is also a very basic recipe – I typically use chicken when cooking it, but you can opt for a firm fish, shrimp, beef or tofu for a vegetarian/vegan dish.  There are no vegetables in this particular recipe because it is basic, so feel free to add whatever you like – it’s particularly good with fresh red and green bell peppers, or thinly sliced carrots and crisp, fresh green beans.  And serve it with lots and lots of jasmine rice to soak up the delicious sauce.

Yum, yum.

Thai Green Curry

serves 8

1 – 2 tablespoons peanut oil

2 pounds uncooked boneless, skinless chicken breasts, cubed into bite-size pieces

1 cup thinly sliced onion

1 to 2 tablespoons Thai green curry paste

1 14-ounce can unsweetened coconut milk

1 cup low-sodium chicken broth

3 tablespoons Thai fish sauce (nam pla)

2 teaspoons sugar

1 cup diced plum tomatoes

1 cup chopped green onions (about 8 small)

Chopped fresh cilantro

Lime wedges

Heat peanut oil in heavy large skillet or wok over medium-high heat. Add chicken and stir-fry until it starts to lose it’s pink, 3 or 4 minutes.  Add sliced onion; stir-fry until soft and beginning to brown, about another 4 minutes.

Add any other vegetables and stir-fry until tender crisp, 2 – 4 minutes depending on the vegetables.

Reduce heat to medium. Add curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil.

Remove from heat and transfer curry to large shallow bowl. Garnish with tomatoes, green onions and cilantro. Serve, passing lime wedges separately.

And have a lovely weekend, y’all.

15 thoughts on “Thai Green Curry”

  1. You post recipes?

    Holy crap I had never noticed.


    Actually, while I haven’t (please forgive me) yet applied your recipes to the real world, I do enjoy gleaning tips and tricks from them – or simply drooling at the photo then scrambling to then nearest deli.

  2. Yummy! I love Thai and Indian foods! This sounds so easy, maybe I can even do it!! Thanks so much for posting the recipe!!

    I do have a question…of course. What’s your recommendation on a substitute for the peanut oil? Will it still be as tasty with a veggie oil? H has that dang peanut allergy…
    .-= Nothing Fancy´s last blog ..I Need More Wine =-.

  3. Interesting recipe, I will definitely try it. Where I am from, Mozambique, the national dish is curry, so I grew up with spicy food. In India the curry recipes vary from region to region, and then in Sri Lanka the curries are again different and for me the best. So I will be cooking your Thai curry recipe for a group of friends coming tomorrow for lunch. I will do it with fish. Thank you.

  4. Hiya,

    A great cook once recommended to me that you fried the paste for a minute before adding the coconut milk and then boiled it for at least ten minutes (until it is ‘cracked’ i.e. the oil seperates out from the water), and then placed the sauce to one side before sealing the chicken and veggies and adding the sauce back in.

    I have to say he was right – you get a hotter, thicker sauce which is incredibly yummy 🙂

    Love the recipes, keep them coming!
    .-= Red Squirrel´s last blog ..The Potted History of the World =-.

  5. I have to admit curry kind of scares me. I have loved it and hated it and can’t figure out what made the difference. I’ve never had green curry but I got some in Pseudo’s prize I won. Can you tell me the difference between green and the yellow that I’m familiar with?
    .-= Smart Mouth Broad´s last blog ..A LOW BLOW ………AGAIN =-.


    Jan, your recipe looks fabulous. This restaurant in Montrose is reputed to have good Thai food. The old Bangkok Gourmet had the best Thai ever but they are gone now. Pad Thai is just off the rt. 18 exit off 77 north, probably a half hour drive for you. I have not been there but now that I found the website and looked at the menu I think I want to go! Let me know if you come, maybe John and I could meet you there!

    Linda Tustin

  7. Hubs worked at a Thai restaurant for nine years. During my first pregancy he would bring me home whatever I was craving.

    Thai green curry is also good with eggplant and peas… There is one place by the University that has an authentic Laotian curry with little round, pea shaped eggplants.

    Now I’m hungry at 5:52 AM for curry. I love curry.

    BTW I have never made Indian curry… hint hint.
    .-= Pseudo´s last blog ..Summer Ends and School Begins…in Fucking July in Hawaii =-.

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