Thai Green Curry

Thai Green Curry with ChickenFirst off, for my readers/subscribers, feel free to comment on what you make here. I am completely open to what is good, what could be better, and truly, if my dish was terrible. I did not go to culinary school, however I did grow up around my parents, who explored cooking styles, and did a good job. Comment… no hard feelings.

There are things in life that you think are good, and there are things in life that are really good. In my current spot in life, things are good, I mean really good. I say this only due to the fact that I can still feed my family, the garden is maturing, and overall, everyone is happy.  Remember late August. It is an abundant month (note to self).

If you like curry. You will love this one. It is not an Indian curry, it is a Thai curry. Flavors I am truly passionate about; ginger (galanga), thai peppers, cilantro root, onion, garlic, lemon grass, lime, coriander, cumin, basil, soy, s&p, fish sauce, etc). This green curry is killer and can be served with a nice thai jasmine rice, or supplemented with chicken or fish. My take is on chicken. Super easy.

Ingredients:

  • One stalk of lemongrass
  • 2 cloves of garlic
  • 6 thai chili peppers (use caution)
  • 1 tbsp of ginger
  • 1 tbsp coriander seeds, roasted
  • 1 tbsp black pepper corn, roasted
  • 1 tsp cumin, roasted
  • 1 tbsp sugar
  • 1 small onion, diced
  • 1/2 cup fresh cilantro (stems and leafs), chopped
  • splash of soy sauce
  • pinch of salt
  • pinch of fresh ground pepper
  • 1 tbsp or good squeeze of fresh lime
  • 1 can of coconut milk
  • Good Thai rice (amount to your liking)
  • chopped chicken (optional); substitute with chopped veggies (bell peppers, etc)

Cook your rice. You should know how to cook rice. If not, let me know.

Thai Green Curry PasteGet your nose ready. Seriously, but not too close. This stuff seriously will rock not only your nose, but your socks off as well. Remember, use your peppers accordingly. I like my food a bit spicy, but that does not mean you want yours spicy as well. 2 chopped chili peppers might do you just fine, 6 will make you thin abou the future, 10… well then you are in my zone and we can talk later.

Here is the deal. Heat a pan and add your seeds (coriander, cumin, pepper) and bring to a medium to high heat to bring out the oils and aroma. This is just the beginning, and your kids will ask “what’s for dinner?” (Pasta and garlic bread, kids). Cook for about 5-7 minutes.

While the seeds are getting comfortable in the pan, get your knife and chop away. Chop the lemon grass, cilantro, thai peppers, onion, and garlic.

Once all is done, add all of your ingredients to a blender, and pulse into a paste. Note: Do not smell; it will make you sneeze, or make you have second doubts. Curry is sometimes spicy, so warm to hot curry smells will rock your sensations.

Now that you have your paste ready, bring a large pot to a medium heat, and add your curry paste. Let this cook for a couple of minutes. Now, shake your can of coconut milk (use the lighter stuff if you like), and add the can of milk to the curry paste. Let this get good and content for a couple of more minutes, as you chop your chicken. I use chicken breasts, but you can use wings, thighs, etc. Just remove the skin if you go this route.

Add your meat to the pot, reduce your heat and let simmer for about 50 minutes.

Plate by adding your rice first, to a bowl or plate, then top with the curry, and add your basil clippings to the top. Get ready for some heat, and some serious flavors.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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