Saturday, November 9, 2013

Thai Chicken Green Curry

Here we go again...I've seen it used and called for in lots of recipes but I could never find the stuff.  Curry Paste, that is.  Then, suddenly an Asian market opened up and there it was in the colors and flavors of the rainbow.  Lucky me.

The brand I used is Maesri Green Curry paste and can be found on Amazon if you can't find it at a local market.  Do buy it online as a last resort as its pricey, I paid only $1.29 at my local Asian Market.   That tiny 4 oz can may seem like such a little bit, but it is potent and goes a long way.

The stuff is really tasty.  Its a paste as the name implies and the green version has lemon grass, thai chili, curry leaf and a host of other goodies in it.  It is FLAMING HOT so use it sparingly and taste often to get the right amount of heat.  You can always add more but you can't take it away once in.
Thai Chicken Green Curry

  • 1 1/2 lb chicken, cubed
  • 1 bunch green onion thinly sliced, 1/2 c green tops reserved
  • 1 T garlic
  • 1 14 oz coconut milk (not the low fat variety)
  • 1 14 oz can baby corn, cubed
  • 1 14 oz can bamboo shoot sticks
  • 1 T fish sauce
  • 1 T minced cilantro
  • water
  • cooked rice

In a large wok add a tablespoon or two of oil.  Heat to shimmering over medium high heat.  Add chicken and stir fry until browned and cooked through.  Add onion and garlic and stir fry 1 minute longer.

Reduce heat to medium add coconut milk, baby corn, bamboo shoots and fish sauce.  Heat to boiling.  Add water as needed if the coconut milk starts to thicken to keep it at the consistency of light cream.  Cook just a couple of minutes until veggies are warmed through.  Top with chopped cilantro.

Serve hot over rice and garnish with reserved green onion tops.

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