I kind of have a thing for Green Curry.
Green Curry Chicken, Green Curry Tofu, Green Curry Prawns—you name it, I love it.
This is my go-to take on Green Curry Chicken.
You can use store-bought curry paste or try making your own. I use this recipe for green curry paste which is really quite easy-peasy. You simply throw the ingredients into a food processor and shjooge away.
Or is it juugge?
Um…how about you just pulse away.
The recipe makes about a cup of paste and anything I don’t use, I divide into 1/4 cup portions and zip them up in little resealable baggies. I toss those baggies into the freezer and bada-bing-bada-boom —I have curry paste any time I need it.
And if you freeze things, don’t be like me and forget to label them because I’ve got a few containers/resealable baggies in my freezer that I can’t remember what the heck they are. But they could prove to be an adventurous meal by using all of the unidentifiable items from my freezer. :)
Back to the curry….
You can use any type of protein you prefer and feel free to swap whatever veggies you like— eggplants, snow peas, asparagus, etc. I also like my veggies to have a little more firmness to them and opt to add them in towards the end of the cooking process. However, if you like them a bit more tender, you may want to sauté them for a minute or 2 with the chicken.
Serve it up with a steaming bowl of jasmine rice and you’ll be curry-ific!!!
Green Curry Chicken
1 pound boneless, skinless chicken breasted
kosher salt and black pepper
3 tablespoons vegetable oil, divided
½ cup diced white onions
1 tablespoon minced garlic
½ tablespoon minced ginger
1 Thai red chili pepper, minced (2-3 if you prefer more heat)
3 heaping tablespoons green curry paste
1 cup coconut milk
1 cup chicken stock
1 tablespoon fish sauce, more if needed
2 kaffir lime leaves, thinly sliced
1 red bell pepper, seeded and sliced into 1-inch strips
1 green bell pepper, seeded and sliced into 1-inch strips
2 cups sliced white mushrooms
¼ cup chopped Thai Basil
2 tablespoons chopped fresh cilantro, more for garnish
Cut the chicken into 1 inch pieces. Season with salt and pepper.
Heat a heavy bottom pot with 2 tablespoons of oil to medium-high. Add the chicken and sear on both sides until golden brown. Transfer the chicken to a plate and cover.
Lower the heat to medium and add in the remaining oil. Cook the onions until softened and then add the garlic, ginger, and red chili pepper. Sauté for an additional minute and then add in the curry paste. Stir and cook the items for one minute until they become fragrant.
Whisk in the coconut milk, chicken stock, fish sauce and allow the liquids to come to a boil. Lower the heat to medium-low and cook for 5-10 minutes to allow the sauce to thicken. Add the kaffir lime leaves, browned chicken, peppers, and mushrooms into the pot. Stir the items together and simmer (partially covered) for 10-15 minutes. Taste and add in additional fish sauce if needed. Stir in the basil, cilantro and plate.
Garnish with additional cilantro and serve immediately with rice.