This post wasn’t supposed to be about green curry chicken. It was supposed to be about octopus: pulpo Gallego, that amazing Spanish octopus over potatoes. But that one didn’t quite turn out. The words EPIC FAIL come to mind. I followed the recipe to the T; boiling the octopus as indicated, but it just wasn’t right. Good thing I made crab to go with it. Oh well, such is life. Some dinners turn out great, others not so much.
This green curry chicken is super simple and comes together in minutes. Green curry paste, chicken, a little fish sauce and whatever veggies you have around. Add a little fresh cilantro and Thai basil and serve it over white rice. It’s a little too spicy for the kids but it made enough for two dinners: Bonus!!! Like making Thai food at home? Try this pad kee mao for another of my favorites.
- 1 Tbsp. canola oil
- 2 scallions, thinly sliced
- 2-3 Tbsp. Thai green curry paste
- 2 boneless skinless chicken breasts, thinly sliced
- 1 14-oz. can coconut milk
- 1 cup chicken stock
- 1 Tbsp. fish sauce
- ½ red bell pepper, sliced
- 1 small can sliced bamboo shoots, drained
- 1 small bunch of bok choy, sliced
- 1 small zucchini, cut into strips
- ½ cup snow peas
- Thai basil and cilantro leaves, to serve
- Heat the oil in a large saute pan over medium heat. Add the scallions and cook for 2 minutes, stirring, then add the green curry paste and continue cooking for 1 minute. (If you like ti spicy, use 3 Tbsp. Otherwise, start with 2 and add more later if needed.)
- Add the chicken and saute for 3 minutes, stirring constantly.
- Pour in the coconut milk, chicken stock and fish sauce.
- Simmer uncovered for 10 minutes or until the chicken is fully cooked.
- Add the peppers, bamboo shoots ad bok choy and simmer for 5 minutes.
- Stir in the zucchini and snow peas and cook another 3-5 minutes until the vegetables are crisp-tender.
- Season to taste with salt or more fish sauce.
- Serve over steamed jasmine rice, topped with fresh cilantro and Thai basil leaves.
Leave a Reply