I love a good Thai green curry, but when I’m actually in Thailand, I rarely order it. In the heat, I usually gravitate toward lighter dishes. Back home, though, it’s a different story. Thai green curry is exactly what I crave during the long, cold Scandinavian winter months. I came across this recipe while browsing through posts on my old blog, and it felt like the right time to bring it back and share it with you.
Most of the ingredients are easy to find in larger Asian grocery stores, and the vegetables are flexible. You can swap them for others with a similar texture and flavor without changing the overall feel of the dish. In my version, I use sweet red bell peppers, which you wouldn’t typically find in a Thai green curry in Thailand. I’ve added them simply because I like both the flavor and the pop of color they bring to the bowl.
Thai Green Curry Recipe
2
servingsKeep the screen of your device on
Ingredients
1 tablespoon green curry paste
1 tablespoon cooking oil
1 can coconut milk
9 oz chicken breast
2 baby corn
2 mini zucchinis
1 red bell pepper
4 kaffir lime leaves
Fish sauce
Sugar
Fresh sweet Thai basil
Directions
- Chop the mini zucchinis, the bell pepper and the baby corn longitudinally, then chop them lengthwise once or twice, so you end up with nice, not too small pieces.
- Remove the stalk from the lime leaves and tear the leaves into pieces before you switch to a different cutting board and slice the chicken ~ ½ inch x 1 inch
- Heat the oil in a pan or a wok and fry the green curry paste for 1 minute. It will bring out the flavors of the curry paste and give the oil a nice green color.
- Add the coconut milk while stirring and bring to a boil. Lower the heat a little and then add the chicken. Bring to a boil and cook for 3-5 minutes and then add zucchini, bell pepper, baby corn and kaffir lime leaves. Let it all simmer for an additional couple of minutes and the curry is ready.
- Add fish sauce, if the curry lacks salt and add sugar if the curry is not sweet enough (usually 1 teaspoon of fish sauce and 1 teaspoon of sugar will do).
- Garnish with coarsely chopped fresh Thai basil (the sweet one) and serve with a bowl of jasmine rice.
