Thai Green Curry Chicken


I’m only slightly embarrassed to say, this reminded me of Trader Joe’s green curry simmer sauce.  And I mean that in a good way!  It was pretty darn tasty.

Cut 2 chicken breasts into chunks, then marinade in a mixture of fresh ginger, lemongrass, green curry paste, EVOO, salt, and garlic.  I took all the marinade ingredients for a spin in my mini-prep first, and then left the chicken to soak in it for about an hour.

Heat some veg oil in a wok, add the chicken.  Stir-fry about 5 minutes, or until chicken is opaque on all sides (no need to cook through at this stage).  Add 3 sweet potatoes (peeled and cut into 1/2″ slices), 1 can of coconut milk, a big splash of soy sauce, and the juice of 1/2 a lime.  Cover and let simmer for about 30 minutes.

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Take the cover off and let the mixture continue to simmer and thicken up while you chop 2 medium tomatoes into wedges,  1/4 each of mint and cilantro, and slice 1 small red onion very thinly.  (Also add Thai basil if you can get it.)  Add these to the curry and cook another 5 minutes, or until the tomato is just warmed through and beginning to soften.  Serve over basmati (or jasmine) rice.  Reserve some of the herbs to sprinkle on top at the table.  You may also add some fish sauce if you like fish sauce on your Thai curries.

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