Thai is one of my favorite cuisines. It’s friendly to all vegetables and also privvy to tofu and bean curd dishes.
I love to cook a lot of Thai dishes but when it comes to curry, I head to my favorite Thai restaurants and think, “I don’t have the time.” We all take our guilty secret shortcuts, right?
Well, I’m here to tell you that creating your own curry dish is so rewarding (and it’s not hard). This dish is hearty and warming for these long, winter months.
Investing in Thai curry paste is inexpensive and can really add that zing to your dish (plus it lasts). Keep it in your pantry.
For this dish we spent some time at our local Asian grocery for key ingredients such as lemongrass and authentic Thai curry paste (Mae Ploy brand is great). If you don’t have access, a grocery store should carry most items in their International aisle.
This dish takes about 10 minutes to prep and 45 minutes to cook/simmer.
Thai Green Curry with Chicken and Vegetables
You Will Need:
- 1 green pepper (chopped)
- 1 orange pepper (chopped)
- 1/2 clove of garlic (minced)
- 1 head of broccoli
- 1 sweet potato (sliced)
- 3 tablespoons Thai curry paste
- 2 cans of coconut milk
- 1 stalk lemongrass
- 3 lb. chicken breast (you can use tofu, pork, shrimp, etc.)
- Optional: rice (to serve with curry)
Saute the garlic and lemon grass in the bottom of a large pot, until soft. Pour in one can of coconut milk, bringing to a simmer. Next, add 3 tablespoons Thai curry paste into the mixture. Simmer for another 5-7 minutes.
Add the cleaned and cut chicken breast (bite-size pieces) into the simmering curry. Boil until chicken is done (10-15 minutes).
Chop and dice the vegetables and cook for about 5 minutes until they’re cooked through. Finally, add the remaining can of coconut milk.
Serve warm over rice. Depending on the type of heat you’re looking for, you can notch up or down the amount of curry you include in the dish. Careful, it’s spicy!