Old Man Winter is still breathing down our necks. We’ve got freezing rain and ice here in Nashville today and I know you resilient folks up in the northeast are wishing he would give you a break already! But since we can’t control the weather, how about a dish tonight that’s full of curry warmth to fight the chill, especially if you’re stuck inside & a visit to your favorite Thai restaurant isn’t possible.
Curry–red or green–is my favorite dish to order at a Thai restaurant. The rice soaking up all of that spicy coconut milk–simply wonderful. This recipe is so easy to make and once you add a few of the staple ingredients for making good Thai food to your pantry, cooking curry at home is easy to do. And I like that you can experiment. This is a really good foundation, but you can substitute with shrimp or something else (or leave out the meat all together) or swap out the peppers for eggplant, green beans–whatever your favorite veggies are. And adjust the heat too–add a little more paste if you like extra kick.
I made this recipe a few weeks ago using the fish sauce and much more than what I’ve noted here. Charlie and I both agreed that it was too much–if you’re not used to that flavor or smell, it can be a little overpowering. But I have to say, I missed that flavor when I didn’t use it. You can add just a bit if you’d like that true Thai experience and if you do, you really don’t need to salt the dish at all as the fish sauce brings that to the table. A lot of options, but however you like it–you’ll find cooking curry at home is not that complicated & it’s just as good as going out. Stay warm!
- 4 chicken breast, cut into small pieces
- 1 can unsweetened coconut milk
- 3 garlic cloves, crushed
- 1 teaspoon Thai fish sauce (optional)
- 2 tablespoons Thai green curry paste
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1/2-1 cup frozen or fresh peas
- 3 whole green chiles, diced or 1 can diced green chiles
- 4 tablespoons chopped fresh cilantro
- Salt & pepper to taste
- Hot, cooked Bastmati rice
- Shake coconut milk can very well. Pour coconut milk in a medium skillet & bring to a boil.
- Drop in chicken, garlic and fish oil (if using). Lower the heat and simmer for about 30 minutes or until chicken has cooked.
- Remove the chicken from the pan with a slotted spoon. Set aside and keep warm.
- Stir in the green curry paste to the coconut milk mixture. Then add red & green peppers, peas, and chiles and allow to simmer for about 5 or 10 minutes.
- Return the chicken back to the pan and bring to a boil. Remove the lime leaves, add salt & pepper to taste if needed and stir in cilantro.
- Serve over hot, cooked rice garnished with extra fresh cilantro.