Green curry with coconut milk is a sweet, rich and spicy dish. Making curry from scratch may seem like a daunting prospect for a weeknight supper, but this easy recipe from a Thai friend only calls for a handful of ingredients.
This is a dish you can put on the table in just about half an hour, if you use a good brand of green curry paste, and it turns out a silky smooth coconut curry sauce with tender chicken, green zucchini, and glowing heat.
This recipe really couldn't be easier.
This recipe is easily adaptable to vegetarians -- just use the zucchini and leave out the meat or add some fried tofu squares at the end.
THAI GREEN CURRY
Serves: 6 to 8
- 1 pound zucchini
- 1 to 1 1/2 pounds boneless chicken breast or thighs
- Vegetable oil
- 2 to 4 ounces Thai green curry paste
- 2 cans good quality coconut milk
- Sugar, to taste,
- Soy sauce, to taste
Chop the zucchini into 1/2-inch-wide half moons (cut these in half if the zucchini is very large) and set them aside. Cut the chicken into even, bite-sized chunks about 1-inch long and set aside. Open the cans of coconut milk and set them to the side.
|WE FEED YOUR SOUL, INTELLECT --- AND STOMACH|
Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.
Heat a drizzle of vegetable oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat; when the oil is hot, add the curry paste. (For a fully tongue-tingling experience, use the full 4-ounce can. If you have a lower tolerance for heat, use half the can.) Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan!
Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Fry this for about 2 minutes with the curry paste too, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken pieces and saute for about 1 minute.
Add the rest of the coconut milk. Reduce the heat to medium low and simmer until the chicken is cooked through -- about 10 minutes.
When the chicken is done, add the zucchini and simmer just until they're tender. Taste and adjust seasonings with fish sauce, sugar and soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles. This keeps well, freezes well, and does great made the night before and heated up the next day.
(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to email@example.com.)
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here.
© 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.