I like Thai green curry. It tastes fresh. I like adding to its natural freshness by using partially-cooked vegetables, whose crunchiness really complement the soft chicken.
Let me warn you that the curry paste I used in this recipe is significantly more spicy than I thought it would be. If you’re down for some spiciness, this dish should hit the spot.
Editor’s note: we tried out Trader Joe’s light coconut milk because it was on sale (despite having less healthy fat than regular coconut milk). It’s not very tasty, and we’re not going to use it again.
You’ll Need:
6 boneless, skinless chicken thighs, cut into bit sized pieces
2 cans coconut milk
1 can Maesri Green Curry Paste
3 cups raw chopped veggies (2 carrots, 1 zucchini, some broccoli)
1 tsp fish sauce
1 tbsp coconut oil
1 lime
Maesri is by far my favorite brand of Thai curry paste. Besides tasting great, it’s made with natural ingredients – this particular paste has dried green chilies, garlic, shallot, salt, lemongrass, kaffir lime, galangal, and spices. The small cans also make the perfect amount for a four-person dish.
Warm the oil in a wok on medium heat. Add the curry paste and mix together, and saute until fragrant. Add one can of coconut milk and the fish sauce, and stir together until it starts to boil. Stir in the chicken and half of the other can of coconut milk, and reduce the heat to med-low. Simmer (uncovered) for about eight minutes, stirring occasionally, until the chicken is nearly cooked through. Add the fresh veggies, cover and cook for another four minutes. Check the level of spiciness – if it’s too much, add the other half of the coconut milk. If it’s not too spicy, save the coconut milk for some other delicious meal.
Serve with lime slices on the side, with rice or cauliflower rice.
I love curries, so when Brent and I decided to do the 21DSD and saw this listed among the approved recipes, I just had to try it. Sadly, mine came out weak in flavor/spice (and I didn’t even use two full cans of coconut milk). I think it might be because of the green curry paste I used–Thai Kitchen brand–I’ve never used it before but it was the only one I could find when I went shopping last weekend. Do you have any recommendations for kicking up the spice a bit? Thanks!
Hey Heather, yeah definitely Thai Kitchen is a mild curry paste, it’s more tailored to the Western palate. Maesri and Mae Ploy are the best Thai curry paste brands. To kick up the spice/flavor of the dish, I would suggest minced Thai chiles (or red chili flakes if you’re in a pinch), maybe some fish sauce, lemon grass, galangal (SE Asian ginger), any of those would be great. Simply adding more paste is also a solution. Hope that helps!
Hi Russ,
Thanks for the tip! The only thing I had in the house from your list was red chili flakes, and they worked great. Next time, however, I’ll definitely use a better curry paste (or make my own) so that it has more authentic kick. :)
I believe you meant to say, “add one can of coconut milk” not oil… I am looking forward to trying this recipe when I get home. I have curry sauce in the pantry, but don’t know what brand. Will try to find the one you suggest although my hubby can’t tolerate as much spice as I like.
Hi Jeanne, nice catch! I updated the post, thanks!