I 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.
Thai Green Curry
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
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.