For a long time, my stomach couldn’t really tolerate coconut milk/ cream, so I avoided Thai curry at all cost. I’m not sure what changed, but I’m very glad I can have some now! I love this recipe for its simplicity and versatility: I can easily whip this up in 45 mins and it’s easy to make extra. Enjoy!
- Half a 4oz can of Maesri green curry paste
- 0.75 – 1lb chicken thighs, cut into chunks.
- 1 can of regular, full fat coconut milk (*). Store at the highest shelf in your fridge.
- Half a large yellow onion, sliced.
- 2-3 bell peppers (red/ yellow/ orange work best), sliced.
- 0.5 – 1 cup chicken broth
- Handful of fresh basil, roughly chopped.
- Fish sauce (2-3 tbsp)
- Vegetable oil
- (Optional) Sear the chicken thighs on high heat until browned. Transfer to a plate lined with paper towel (to soak up the fat), wipe off some of the rendered fat and use the same pan to sautee the onions. Set aside.
- Heat 1 tbs of oil in a medium sized pot, add the green curry paste and “fry” it for 1-2 mins.
- Open the can of coconut milk. There should be a thickened layer of coconut cream/ solid on top. Scoop this layer and add to the pot, fry for around 2 minutes.
- Add the browned chicken chunks, sauteed onions, a sprinkle of turmeric, stir to coat for 1-2 minutes.
- Add the liquid part of the coconut milk + chicken broth (start with 0.5 cup). Bring to a boil and let it boil for 5 minutes uncovered, then cover and simmer for 15 minutes.
- Add the bell pepper & 2 tbsp fish sauce, cook on medium heat until the bell peppers are soft but not mushy, around 10 mins. Adjust flavors if needed.
- Add basil, turn off the heat immediately. Serve with jasmine rice.
- Coconut milk: Make sure to get the regular one and not low fat. Chaokoh brand works best (compared to light traders and Trader Joes’s).
- Chicken broth amount can vary depends on the amount of vegetable you add and how much of the curry soup you’d like.
- Protein: I use chicken, but this dish is extremely versatile: You can easily swap with chicken breasts, sliced beef, ground pork, or even tofu. If tofu is used, I suggest wrapping it with several layers of paper towel and use something heavy to press some juice out of it for at least 10 mins.
- Vegetable: Some over veggie you can try to swap: eggplants (get the skinny & long kind), canned bamboo shoots, cauliflower, broccoli.