Thai food is still a work in progress for me. I love it deeply, but I can never make it taste like it does in restaurants. This makes me a little nervous to think about how much cream, coconut milk and oil they must be using…but anyways, until I get to the bottom of this mystery, this recipe will more than do the trick when the craving for Thai food kicks in. Which is almost daily if I’m being totally honest.
Get your ingredients lined up…
Get a good flavour base going with some oil, shallots, garlic, curry paste and salt and pepper.
Add some chicken and cook until nearly done, then add your coconut milk, lime juice and soy sauce and cook until sauce thickens a bit. Just before you’re done cooking, throw the veggies for a few minutes on a hot, high heat to finish everything off at the same time.
Serve with basmatti rice and fresh basil 🙂
Thai Green Curry Recipe
2 Large chicken breasts, chopped into bite-sized pieces
2 tbsp extra virgin olive oil or butter
1 – 2 tbsp green curry paste
¼ cup shallots, finely chopped
3-4 cloves garlic, finely minced
Salt and pepper to taste
14 ounce can coconut milk
2 tbsp lime juice
1 tbsp soy sauce
3 cups fresh veggies, chopped
¼ cup crushed peanuts
2 tbsp fresh basil
1. Heat oil or butter in large skillet or frying pan. Add shallots, garlic, salt and pepper. Heat on med-high for a few minutes until semi-soft and golden brown. Add curry and stir for a minute or so, until everything is combined.
2. Add chicken to pan and cook for 8 minutes or so until almost cooked through.
3. Add coconut milk, lime juice, soy sauce and bring mixture to a boil. Reduce and cook until desired consistency is reached. About five minutes before cooking time is done, throw your fresh veggies into the pan so they will be tender-crisp at serving time.
4. Garnish with crushed peanuts and fresh basil.