GREEN CURRY with CHICKEN
Whether using Green or Red Curry Paste, the process is the same as outlined here. I use the vegetables that most frequently turn up in this classic, but feel free to experiment with any protein or vegetables that you like or have on hand.
Equipment
- Deep Saute Pan or Wok
Ingredients
- 2 Boneless, skinless Chicken Breast halves cut into 2" pieces
- 2 TBSP Canola or Peanut Oil
- 2-3 TBSP Green Curry Paste 2 for less spicy, 3 for more
- 1 can Coconut Milk
- 1-2 TBSP Fish Sauce
- 1-2 TBSP Palm Sugar or Light Brown Sugar
- 4 fresh Kaffir Lime Leaves, spines removed substitute dried if you can't find fresh
- 1 Red Bell Pepper, cored, seeded and cut into 2" chunks
- 1 8 ounce package Button Mushroom, cleaned
- 1 Cup fresh Green Beans cut into 2-3" pieces
- 1/4 Cup Cilantro leaves and/or Thai Basil leaves.
Instructions
- Pan sear chicken in a saute pan in a bit of oil over medium high heat until it is lightly browned all over. Remove from the pan and drain. (The chicken does not need to be cooked through, as it will finish in the curry sauce.)
- If using the same pan, wipe out any juice from the chicken. Add another TBSP of oil and when it is hot, add the curry paste and stir fry until fragrant, about 2 minutes.
- Whisk in the Coconut milk a little at a time, starting with the cream at the top of the can. Allow to come to a boil before adding more of the milk, whisking constantly.
- Reduce heat to medium (or medium low) and add the Kaffir Lime Leaves, 1 TBSP Fish Sauce and 1 TBSP Sugar and cook for 2-3 minutes, reducing heat so that it just simmering.
- Taste the sauce and adjust if it needs a bit more Fish Sauce and/or Sugar.
- At this point, if you are not ready to eat (or your rice is not ready), cover and turn off the heat until you are ready to eat.
- Increase the heat to medium-high and add the chicken and mushrooms to the sauce. Cover the pan and allow to cook for 3-4 minutes until the mushrooms have released their liquid, stirring occasionally to ensure the meat doesn't stick to the pan.
- Then the mushrooms have cooked, add the green beans and cook, covered, for 1 minute then add the peppers. Cook for 2-3 minutes and sprinkle with Cilantro leaves or Thai Basil leaves.
- Serve immediately with Jasmine or Basmati Rice.
Notes
KTINA'S TIPS
- Use the same process for Red Curry regardless of what protein you choose.
- I think it makes a big difference to pan sear your meat, chicken or tofu before adding to the sauce, otherwise the meat will "stew" and it's juices will water down the curry.
- The curry should have a spicy, sweet, salty flavor from the paste, coconut milk, fish sauce and sugar and the lime leaves brighten it lending a citrusy note.
- If your sauce is too spicy, add more coconut milk. Not spicy enough, add more curry paste.