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.
You will need rice to serve with this recipe. I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.
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. For some reason, my husband hates the smell of jasmine rice, so we usually do regular.
*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.