Thai Green Chicken Curry
It took some time for Daniel to convince me to try his Thai Green Curry. I had tried curry a few times before and I wasn’t a fan. One night when we were stuck figuring out what to make for dinner, he mentioned it yet again. Since my stomach was already growling with hunger and we couldn’t agree on another dish, I gave in and said I’ll try it this time. While I believe I’m usually the one that’s right in our relationship, I’ll admit, when it comes to food Daniel always seems to be right. I can admit I was wrong about the Thai Green Curry I had consistently rejected, all this time I said I wouldn’t like it, but I ended up loving it! This Thai Green Curry recipe is a perfect balance of flavours, the combination of the sweetness of coconut milk and spiciness of green curry paste is delicious!
Servings: 4 servings
Time: 45 minutes
4 green onions
1 red thai chilli (adjust depending on how spicy you want the dish to be)
Snow peas (desired amount)
1 clove of garlic
1 tablespoon of chopped ginger
3-4 teaspoons of green curry paste (depending on how spicy you want the dish to be)
¼ cup of rice wine vinegar
1 teaspoon of fish sauce
1 teaspoon soy sauce
1 cup of vegetable or chicken stock
1 can of coconut milk
2 chicken breasts
First step is the mise en place, preparing all the ingredients for cooking. Wash all the vegetables (green onions, carrots, snow peas and red thai chilli). Trim both ends of the green onions (the stringy root ends, as well as 1-2 inches from the green tops) and dice into small pieces. Trim the ends of the carrots and peel them before chopping into small pieces as well. Trim the end of the red thai chilli and finely chop. Make sure you use rubber gloves when handling chili peppers and that you do not touch your eyes.
In a work or large frying pan, heat the coconut oil until very hot and drop in all the vegetables (green onions, carrots, snow peas and the red thai chilli). Fry for 2 minutes, then add the garlic, ginger and green curry paste. Stir for a couple of minutes until the curry paste is well spread out to begin releasing the spicy flavour.
Stop the frying process by adding the rice wine vinegar. Stir in the fish sauce and soy sauce. Next, pour in the vegetable or chicken stock. Turn the heat down, let is simmer for 3 minutes and add the coconut milk and the chicken. Continue to simmer and cook, covered, until the chicken is cooked. After about 20 minutes, cut one of the chicken pieces to check if it is cooked thoroughly.
Add chopped cilantro and stir. Taste the sauce and add more soy sauce if you want it to be more salty or more red thai chilli if it’s not spicy enough.
Cook the quinoa as a side dish: Add 2 cups (500ml) of water to 1 cup (250ml) of quinoa. Bring to a boil, reduce heat, cover, and let simmer for approximately 15 minutes. To add more flavour instead of using all water, use half water and half vegetable stock. Use a rice cooker instead if you have one, it’s more hands-off!