Thai Green Curry with Rice
This dish is one of our family’s favorites! I’ve made it this spring so I can serve all my home grown veggies.
|1 can Coconut Milk
Try not to disturb the can very much (don’t shake it!), since it separates into cream and milk. The coconut cream will be on the top, and the watery milk on the bottom. You need the cream for step 1 (see below).If you want a healthier choice, you can add 1 tsp coconut extract to 2 cups whole milk. If you do this, you may want to thicken the sauce with about 2 teaspoons of cornstarch.
|1/2 to 1 1/2 teaspoons Green Curry Paste
Use less for milder flavor, more if you like it spicy. The brand I picture here was purchased for about $2.50 at an international foods store. You can find this in grocery stores, but you will get about 1/4 as much, but pay double. Also, in my expereince, brands carried in the grocery store are less potent, so you need to use more (more like 1 Tablespoon)
|1 Chicken Breast
Cut into chunks
|2 1/2 cups Veggies
I used broccoli, carrots, snow peas (all from my garden), and celery. You could also add green peppers, sweet onions, eggplant, or anything else you’ve grown!
|4 cups Jasmin Rice (cooked)
You can use plain white rice, but you’ll really be missing out. I read once that you should first put the rice in a fine colander and run it under cool water until the water runs clear. I’m not sure what this does, but I always do it. Also, this probably makes more rice than you need, but I always like to have some leftover for rice pudding.
|Step 1–Heat about 1/2 cup coconut cream (the creamy top layer when you open the can) in a large skillet. Add curry paste, and mix thoroughly. Bring to a simmer.|
|Step 2–Add chicken and the rest of the coconut milk. Cook until the bottom of teh chicken is barely cooked and white, about 2 minutes. Flip it over, and cook another 2 minutes. The chicken will be cooking along with the veggies later, so you don’t want it fully cooked at this stage.|
|Step 3–Add veggies. Cover and cook 5 minutes or until veggies are barely cooked, still firm with bright colors.|
|Step 4–Serve over rice.|
My most favorite thing of all: GREEN CURRY! I like to make it with shrimp, but my favorite is scallops. My recipe is almost the same as yours, except I add about 1 1/2 Tbsp. of fish sauce for some extra zing, and a squirt of sarachi when I’m feeling “spicy.” You’re missing out on the best part: throw some basil in at the end. I grow Thai basil for this reason, but the more common Genovese/sweet basil works well, too.
Also, I don’t worry about separating the can. I just use the whole can (or a half can when I’m making a smaller amount) and let it reduce in the wok/pot for about 5 minutes before adding veggies.
Just my ideas… maybe give ’em a try when you’re feeling adventurous!
Delicious recipe. Thank you!