Thai Green Curry is one of my favorite dishes, and a fine restorative as well! Until recently, the only way to enjoy it was by dining out, and our hands-down favorite Thai restaurant is a 3 day drive away!
So, desperation drove me to try a bottle of green curry paste. I made the dish more or less according to the directions on the bottle, and while enjoyable, it didn’t come close to the taste of a truly great Thai green curry.
It seemed that the paste mainly added heat, and the rest of the expected flavors were muted. The potential was there, so I took a close look at the ingredients that made up the paste. It was easy enough to add fresh chilis, onions, ginger, etc. and the result is much closer to what a good Thai green curry should taste like.
I’ll likely refine the recipe over time, but this is a good starting point; enjoy!
Thai Green Curry with Chicken
1/2 chopped onion
2 carrots, sliced for stir-fry
2 celery stalks, sliced for stir-fry
1/2 small can bamboo shoots
2 roasted long green chilis, chopped
1/4 roasted poblano chili, chopped (optional)
1-2 minced garlic cloves
1-2 tsp minced ginger root
1 tsp cumin powder
1/2 tsp curry powder
salt to taste
2 chicken breasts, cut into small pieces
1-3 Tbs green curry paste (Thai Kitchen brand is the only one we’ve tried so far)
2 Tbs brownsugar
1-3 Tbs fish sauce
14 oz can Thai coconut milk
1/2 C frozen peas
1/3 C chicken broth
Saute the first group of ingredients until the onions are slightly browned. Set aside and saute the chicken, along with a bit of garlic and ginger.
Mix the curry slurry and heat slightly on the stove or in the microwave.
Combine the meat and vegetables and cover with the curry mix. Simmer for at least 15 minutes, taking care not to boil. Garnish with fresh basil (if available) and serve with steamed jasmine or basmati rice.