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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