- 1 year ago
did you make this? can I have the recipe???
I did! And I will try to tell you what I did though I honestly don’t make this from a particular recipe any more. What I do is kind of a mishmash of the recipe on the back of the green curry paste (crucial ingredient) jar, one from an “easy thai food” cookbook, plus whatever I feel like doing that day. Actually you may be far better off getting a recipe from a website, but I’ll share what I did anyway. :)
Here are the ingredients I used today (I did a triple-ish recipe so I could freeze some for later in the semester)
green curry paste (today I ended up using a whole small jar, because I made a really large batch and I was trying to make it more flavorful, but the recipe on the jar recommends 1-2 tbs for one recipe’s worth)
2 lb boneless skinless chicken breasts
1 jalepeno, seeds removed, finely chopped
1 cup chicken stock
2 sm. broccoli crowns, cut into large bite sized pieces (I also sliced up some of the stem and put it in)
3 green bell peppers, sliced and then those slices were halved
4 medium-small zucchini, cut into slightly larger than bite sized pieces (I halved them and then sliced them)
3 cans coconut milk
fish sauce to taste (I think I ended up using 3-5 tbs of it)
4 tbs brown sugar
some salt, to taste
I also threw in some dried basil because my jar of thai basil molded :(
I started with the jalepeno, which I sauteed briefly in a nonstick pan over a med-low heat with some of the curry paste. Then I added the chicken, which is cut into fairly thin bite-size pieces (basically the way chicken usually is in Thai restaurants), and the bamboo (you can find it canned in most grocery stores I think. I rinse it thoroughly and then chop it into thirds lengthwise for matchstick-ish pieces). I let that cook through, and then I add the veggies, in this case zucchini, broccoli, and bell pepper. You could also add green beans, peas, eggplant, or whatever strikes your fancy!
How thick you want the sauce to be/how cooked you want your veggies will determine how long you let the veggies cook before you add the coconut milk. It needs to simmer for at least about five minutes to thicken just slightly, but if you let it simmer for more than about 15 or 20 minutes the flavor gets weird, at least in my opinion. I let my veggies get almost done before I added the coconut milk because I like them fairly soft, and then simmered it about 10 minutes I think. With the coconut milk, add the chicken stock, fish sauce, sugar, and basil if using (actually today I added these before the coconut milk, but that’s neither here nor there). At that point I start tasting it and add whatever seems right to make it taste yummy to me. Oh and I serve it over white rice.