I have to admit I’ve been a bit lazy with getting things started for the blog. And for that, I apologize. So since this is my first (and long-overdue) post, it must be amazing. This recipe I’m about to show you is nothing short of that.
Thai green curry (with chicken for you poultry fans) is one of Tom’s favorite dishes and I must say, it has become one of my favorites as well. Thai cuisine is a whole new food culture for me. I was introduced to it by a former co-worker of Tom’s when we went out to Mechanicsburgh for an event. When I was told we were going to a Thai restaurant my first thought was, “Wow this is going to be fancy, I don’t think I packed the right clothes.” To my surprise, the restaurant was a little hole in the wall, nestled in a small town strip-mall.
I wasn’t sure what to order so I went with the classic steamed veggies and rice (not so adventurous, I know). Tom on the other hand, ordered spicy Green curry, which he insisted I had to try. Since there was chicken in it I was a little apprehensive—but I gave the sauce and veggies a try. I was instantly a fan—it was a little hotter than anticipated, but the flavor was so bold and unique. After the trip, we discovered a little Thai restaurant around the block from my apartment called The Lemongrass Cafe and I was hooked!
It wasn’t until a trip to the Strip District (a district in Pittsburgh where you can find anything from Asian to Italian food) that we discovered we should try to make our own green curry to save money. My first batch was okay, but as time went on it got tastier and tastier. This recipe took some time to get just right. In fact, I’m sure I’ve attempted at least 15 different variations of green curry recipes before developing the one I’m going to share with you. All were delicious, but lacking a level of flavor and spiciness I was looking for. So, enjoy what I consider to be the perfect green curry recipe—(via) Anna Lea.
- 1 1/2 tbsp olive oil
- 3 tbsp green curry paste*
- 1/4 cup chopped yellow onion
- 3 garlic cloves, smashed
- 3 chopped green onions (using green part only)
- 1 tbsp fish sauce
- 1/2 tbsp soy sauce
- 1 8oz can coconut milk
- 1 8oz can light coconut milk
- 1/2 cup veggie broth (could use chicken broth if you prefer)
- 1/4 cup chopped Thai basil**
- 8-10 mini golden potatoes, halved
- 1 cup butternut squash, cut into 1" cubes
- 1 cup broccoli
- 1 cup carrots
- 1 cup parsnips
- 1 cup sugar snap peas
- 1 cup button mushrooms
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1 small zucchini
- 1 can bamboo straws
* Less green curry paste if you don’t like spicy foods.
** Italian basil will work just fine.
Heat olive oil in a large skillet over medium high heat then add onions and cook for about a minute or until fragrant. Stir in curry paste and garlic; cook for additional 2mins. Add both cans of coconut milk and veggie broth and bring to a boil. Reduce to a simmer and cook covered for 15mins.
In the meantime put potatoes and butternut squash into a pot with cold water and bring to a boil, once at a boil reduce heat to medium high and cook until tender about 15mins.
I prefer to steam all the other vegetables together until tender before adding them to the curry broth (cooking the vegetable in the sauce tends to water the curry down and it losses flavor and thickness) once all the vegetable are steamed; and the potatoes & squash are tender add them to the curry sauce with chopped Thai basil; simmer on low for 5-10mins. Add bamboo straws and serve over steamed jasmine rice.***
*** For Tom’s dish I cook 1/2lbs of chicken breasts in a skillet with 1tablespoon of butter, 1/4 cup coconut milk and 1tablespoon green curry paste. Cook over medium heat until chicken is no longer pink in the middle. Slice into strips, place on top of vegetables and garnish with Thai basil. Voila!
I would like to give a special thanks to my beautiful friend and editor Sam Leon; without her this blog would be full of grammatical errors and misplaced commas! <3