Despite the heat I know the Nerd loves curry, especially Thai Green Curry. So, as a treat for him I made some of this spicy, healthful food for dinner.
I use Mae Ploy curry pastes because I can get a lot of it for a low price at the health food store. The cost of one tub of the Mae Ploy is nearly the same price as a small jar of Thai Kitchen curry paste. It certainly isn’t lacking in flavor or heat although it is of a lower cost.
I don’t exactly have a recipe for this because I eyeball the amount of vegetables I put into the pot. I know it’s 3 tablespoons (for extra spicy) of the curry paste, a pound of chicken, and a can of coconut milk. From there on out I put in whatever vegetables I want to (for green I usually use mushrooms, onions, sugar snap peas, basil, and occasionally bell pepper). This week I decided I wanted more flavor out of the mushrooms, so instead of buying a large container of white button mushrooms I spent the 2 dollars I’d buy those with on some crimini mushrooms (10 dollars per pound). This ended up being a perfect amount of fungi for the pot. A bag of sugar snap peas chopped into bite sized pieces, onions, and basil completed the vegetable team this week. I also added 2 tablespoons of fish sauce and 2 tablespoons of brown sugar to add even more complexity to the curry. I served it over brown rice.
The peas, onions, and basil were all local. The chicken was organic. Even though I live in Hawaii I don’t have access to local coconut milk, and I couldn’t afford the local mushrooms (however, if I have room in the budget in the future I will get them instead).
Thai Green Chicken Curry
by AmandaonMaui
1 pound boneless, skinless chicken breasts cut into bite sized pieces
2 cups coconut milk (or 1 can, plus soy milk or other to make up the difference)
3 tablespoons of green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
Vegetables of your choice
Heat the curry paste with one cup of the coconut milk over medium heat. Mix it together well enough to remove all of the lumps.
Pour in the rest of the coconut milk and add the chicken.
Stir in the fish sauce and brown sugar.
Let the chicken cook through, then add the vegetables. Cook them until they’re tender, about 10 minutes at a simmer.
Serve over brown rice.
The Nerd thought the curry looked great in our new “cereal” bowls, and he quietly devoured the curry while occasionally heading to the restroom to clear his sinuses (I told you it was spicy). I drank a lot of water, which is something good to do when it’s a very hot day.
The leftovers were quite tasty. Mmm.
