I know I’ve mentioned it a million times before, but I love curry! I love many types, but Thai green curry is one of my absolute favorites. It’s on the spicy side, but that’s part of what makes it so appealing to me.
The Green Curry
Saute together until slightly softened, about 3 minutes:
1 c. cubed eggplant or summer squash (like zucchini)
1 bell pepper, sliced (any color)
Add to the pot and stir to combine:
2 T. green curry paste (I recommend the Mae Ploy brand.)
a few T. of coconut milk
The coconut milk will help the curry paste dissolve at this point. Adding all the coconut milk at once usually means a lot of stirring to get the stubborn clumps to break up.
Add the remaining ingredients and cook through:
the rest of 2 cans of coconut milk (since you already used a few T. earlier)
1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
3 T. fish sauce
1 T. ground lemongrass or 2 stalks of fresh lemongrass*
2 T. brown sugar
1 T. lime juice
Serve Thai green curry with jasmine rice or regular rice.
The Rice
I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. For jasmine rice, check out this article.
*To prepare fresh lemongrass, pound it with the flat side of a knife until it smells fragrant. Cut the lemongrass into several pieces (2 inches long). Remove the lemongrass after cooking the curry.
Find more heavenly, international dishes here.
Thai Green Curry With Chicken
Equipment
- pressure cooker
Ingredients
The Green Curry
- 1 cup eggplant or summer squash cubed
- 1 bell pepper sliced, any color
- 2 tablespoons green curry paste Mae Ploy
- 2 cans coconut milk
- 1 pound boneless, skinless chicken breasts or thighs
- 3 tablespoons fish sauce
- 1 tablespoon ground lemongrass or 2 stalks fresh
- 2 tablespoons brown sugar
- 1 tablespoon lime juice 1 lime
The Rice
- 3 cups rice
- 4 1/2 cups water
Instructions
The Green Curry
- In a large skillet or wok, saute the veggies until slightly softened, about 3 minutes.1 cup eggplant or summer squash, 1 bell pepper
- Add the curry paste and a few tablespoons of the coconut milk. Stir until the paste dissolves.2 tablespoons green curry paste
- Add the remaining curry ingredients and cook through.2 cans coconut milk, 1 pound boneless, skinless chicken, 3 tablespoons fish sauce, 1 tablespoon ground lemongrass, 2 tablespoons brown sugar, 1 tablespoon lime juice
The Rice
- Cook rice in the pressure cooker for 5 minutes with a quick release.3 cups rice, 4 1/2 cups water
- Serve the curry over the rice.