You haven’t made dinner plans yet? Instead of ordering take-out Thai food, consider this recipe for Thai Green Curry instead. Once you invest a wee bit of time in making the green curry paste, the curry itself comes together super quickly.
When in Thailand, visiting a floating market is a typical must do for tourists. There are the well-known touristy spots, such as Damnoen Saduak. However, if you are serious about sampling the local foods, Khlom Lot Mayom Floating Market is the place to be. If you would like to learn more about this floating market, Mark Wiens at Migratonology wrote a terrific blog post about this spot.
While a good portion of the market is on land as one ginormous maze of delicious food stalls, there are some food vendors who serve their delicious foods directly from their boats. I was in awe how these two women cooked and served up countless bowls of their delicious boat noodles and curries from these small boats. Needless to say, the food they served up was exceptional, and a bowl of noodles or curry cost us $.75. Yup, seventy-five cents.
If these ladies can do this on a 14 foot canoe, I assure you that you can make delicious Thai food at home.
Remember my previous post for Green Curry Paste? This curry paste is the base for Thai Green Curry. Add a little protein, a ton of vegetables, and some coconut milk, and this curry can be the centerpiece of a delicious and healthy Thai dinner in less than 30 minutes.
The green curries I tried while travelling had chicken and eggplant. I wanted to diversify the vegetables, so this recipe has a mixture of vegetables. You can use any variety of vegetables, but just ensure that they will cook in approximately the same time.
THAI GREEN CURRY
Paleo: Serve curry with cauliflower rice (as shown here) or zucchini noodles.
Whole 30: Omit honey. Serve with cauliflower rice.
Vegan: Substitute fish sauce w. another umami bomb, such as marmite or soy sauce. Substitute chicken for tofu. Serve with a jasmine rice or vegetable base such as cauliflower rice.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Cuisine: Thai
1 1/2 tbsn Thai Green Curry Paste (equals approx 1/2 recipe)
1 can (13.5 oz) coconut milk
8 oz boneless, skinless chicken breast, sliced into bite sized portions
2 C assorted vegetables. Combo used here: 1/2 c bok choy; 1/2 c peas – snow, sugar snap, English; 1/2 c asparagus; 1/4 c eggplant; 1/4 c red pepper
2 tsp Red Boat Fish Sauce
1 tsp honey
2 tsp avocado or olive oil
For garnish: Thai basil (regular basil is fine), cilantro and lime wedges
In a 10 inch non-stick skillet, heat oil over med-high heat
Place green curry paste into skillet. Allow the curry paste to pop and sizzle in the oil for a minute. The smell will be intoxicating.
Reduce heat to med and add coconut milk. stir until curry paste incorporates into coconut milk. The curry will start to take on a light green hue.
Once the coconut milk and curry paste are combined and mixture starts to bubble, add chicken into pan. Let “poach” in the coconut milk for 5-7 minutes. Stir occasionally, ensuring that the chicken doesn’t stick to the bottom of the pan.
Add fish sauce, honey and vegetables. Let cook for anther 3-5 minutes, or until vegetables are cooked.
Top with fresh basil, cilantro and a squeeze of lime.
Service with cauliflower rice.
Keywords: thai cuisine, green curry, easy dinner, quick recipe