Chicken Green Curry

A spicy Thai green curry with chicken, veggies, and rice.

Green curry is one of my husband's favorite foods. It is the spiciest of the 3 Thai curries (red, yellow, and green) which is a big reason why he favors it. Green curry paste is mostly mashed Thai green chilies giving it a powerful heat.  This dish is not for those who can't tolerate spicy chilies. If you are able to get past the chili burn this curry has many delicious, complex, flavors common in Thai cuisine. It is sour, sweet, and savory with lime, shrimp paste, cilantro, and coconut milk. I've made green curry paste from scratch, which is pretty simple and an easy way to control the heat level (see my Tofu Thai Green Curry), but for a quicker dinner sometimes I use store bought paste. Another perk of Chinatown (but you may find it in the Asian section of many grocery stores...it's pretty popular)

Chicken Green Curry

Ingredients:

1-2 Tbsp oil

2 chicken breasts, cubed
2-4 cups vegetables (I like to keep a green theme: sugar snap peas, zucchini, green bell pepper,  broccoli...you get the idea)
2 Tbsp green curry paste (use less for less heat)

1 can coconut milk
Jalapeno, sliced
Thai basil
Lime wedges
Rice

In a large saute pan, cook the chicken pieces (medium heat) in some oil until cooked.  Remove and set aside.

Add more oil to the pan if necessary and then add the curry paste.  Stir it around the pan for a minute or two to slightly cook the curry paste then add the veggies.

Pour in the coconut milk and bring to a boil then lower heat to a simmer. Allow to simmer until vegetables are tender to your liking then stir in the chicken.  Taste for seasoning and add more lime juice or fish sauce to adjust the saltiness or lack there of and serve.

Makes 4-6 servings.  Serve with rice, jalapeno, lime, and basil.

Enjoy.

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