Thai Green Curry Chicken

Thai green curry is a favorite dish in this house and definitely stays in the normal rotation.  I probably make it at least once a quarter and to be honest if we were able control ourselves and eat a reasonable size portion I would probably make it more often.  But alas we cannot so therefore we only get it as a treat every now and then.  Of course I could make a half recipe to force us to have control but where would the fun be in that?!

When I made this batch I tried out a new coconut milk.  The Kara UHT Coconut Milk that comes in the carton.  It was rich and creamy and had a very prevalent coconut flavor.  I really do enjoy it and plan on using it in the future.  Feel free to try this recipe with your preferred brand of coconut milk though.  I have used many different brands and like most that I’ve tried.

Thai curries, when using a prepared curry paste, are really quick and easy to make.  I recommend doing all of the prepping and measuring at the start to make the whole cooking process flow a little bit better.  By doing it all up front you don’t have to stop to measure or think about how much.  It’s just dump it in and watch it come together.  Go ahead and get the rice on the stove and start prepping.  That will give the rice enough time to cook and it will be ready for you when your curry is.

Hope this dish becomes one of your family favorites as well!

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Thai Green Curry Chicken

Sure to be a family favorite!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Rice:

• 1 cup Jasmine rice
• 2 cups water

Green Curry:

• 1/2 yellow onion sliced thinly
• 1/2 lb/225 g green beans cleaned trimmed and cut into bite sized pieces
• 1 lb/450 g boneless skinless chicken breast sliced into bite sized pieces
• Canola Oil
• 2 - 3 Tbsp green curry paste
• 1 Tbsp brown or palm sugar
• 1 Tbsp fish sauce
• 1/2 cup chicken broth
• 13.5 oz/400 ml Kara UHT Coconut Milk

Instructions

Rice:

1. Place rice and water in a medium heavy bottom pot and cook on high heat uncovered.
2. Once water has reached a boil, turn to low heat and cover.
3. Cook rice until all water has been absorbed and rice is tender.

Green Curry:

1. Heat a large heavy bottom fry pan over medium high heat.
2. Add 2 Tbsp of canola oil to coat the bottom of the pan.
3. Cook onions stirring occasionally until translucent but not brown (3 - 5 minutes)
4. Add green beans and cook until beans turn bright green and are heated through (45 seconds)
5. Remove from fry pan leaving as much oil behind as possible and set aside.
6. Return pan to heat and add more oil if necessary. Pan should have a thin layer of oil covering the bottom.
7. Cook chicken stirring occasionally until brown and just cooked through (5 minutes)
8. Remover chicken from fry pan leaving as much oil behind as possible and set aside.
9. Return pan to heat and add curry paste and sugar.
10. Stir until fragrant (30 seconds)
11. Add fish sauce and stir to combine
12. Add chicken stock and stir to combine making sure to scrap any bits from the bottom of the pan.
13. Pour in coconut milk and stir to combine.
14. Allow curry to cook 5 - 10 minutes until thickened.
15. Return onions, green beans and chicken to the pan to reheat before serving.
16. Serve green curry over rice.

Recipe Notes

The amount of curry paste you use will depend on the brand and how spicy you like your curry. Try adding just 1 - 2 Tbsp to start. After you have added the coconut milk and have given the flavors a chance to combine have a taste and add more paste if it isn't spicy enough. Be sure to mix thoroughly before adding more.