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Green Curry Chicken

I love Thai food. The flavors and scents are simply incredible. The dishes are usually healthy and light and contain a lot of fresh produce. The preparation is never too hard. This is an excellent combination of food qualities. I will go even further and say that my most favorite Thai dish is green curry. The unique combination of fresh and spicy flavors, the use of fresh basil, fish sauce and coconut milk brings to the table the most exquisite dish that even a beginner cook will find hard to spoil.

After hosting friends for dinner last night, and after the compliments I got for the dish (Thank you, Clint; Thank you, Michael), I decided to share this winning recipe with you. Before I get carried away with all the introductions, here it is: my quick version of Green Curry Chicken for 4 to 6 people.

Green curry paste is easy enough to make, but involves plethora of ingredients that are not readily available in every home. When you want to go the extra mile, I do recommend walking this route, but for everyday food, the readymade store bought paste from the international or asian section in your grocery store will do just fine.

Recipe: Green Chicken Curry
Ingredients

  • 1 green zucchini (medium)
  • 1 yellow squash (medium)
  • 1 graffiti eggplant (small \ medium)
  • 4 Shiitake mushrooms (medium)
  • 1 hot green pepper (optional)
  • 14 oz (1 can) unsweetened coconut milk
  • 2 boneless skinless chicken breasts
  • 1-2 Tbsp green curry paste
  • 1 cup chicken broth
  • 2 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • Fresh Basil bunch (Italian or Thai variety)
Preparation

  1. Cut the ends off the zucchini, squash and eggplant. Cut in half lengthwise and then across into 1”-1½” wide pieces
  2. Cut the mushrooms into halves
  3. Cut the pepper into thin medallions. Clean seeds from pepper for less heat
  4. Cut the chicken into bite sized pieces
  5. Set aside several basil leaves for garnish
  6. In a medium sauce pan over medium-high heat bring half the coconut milk to a gentle boil. Cook for about 2 minutes until it begins to thicken and turns fragrant
  7. Add the green curry paste, constantly mixing and pressing, till it dissolves into the coconut milk
  8. Add the chicken and cook for 2 to 3 minutes, mixing to cover it with the green sauce
  9. Add the chicken broth, remaining coconut milk, zucchini, squash, eggplant, mushrooms and pepper, cut vegetable, fish sauce and brown sugar, and bring to a boil
  10. Reduce heat and simmer over medium-low heat for 8-10 minutes, stirring occasionally, till chicken is cooked but vegetables are still firm enough to keep their shape
  11. Remove from the heat and stir in the basil leaves
  12. Serve hot or warm with jasmine rice and garnish with a few basil sprigs
Notes

  • If you like dark meat rather than white meat, simply replace the chicken breast with thighs (about 4 to 6 pieces)
  • Like heat? Add more curry paste!
  • For nice presentation, serve in a medium size personal bowl, rice in a central dish, and serve a garnished plate where the two can be mixed

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