Want to see my latest obsession? It’s not authentic, but that doesn’t matter – it’s dang good. I serve my version of Thai Green Curry Chicken with some jasmin rice, and I just can’t get enough of it lately. Here’s how I make it.
First, I chop up a couple red bell peppers, an onion and an eggplant (yum!) and sautee them in a big pot with 3 tablespoons of canola oil for about five minutes.
Next, add 1 tablespoon of minced ginger, 2 – 3 tablespoons of green curry paste (not the simmering sauce – I had to go around to a few markets before I found the plain green paste), and 1.5 tablespoons of lemon grass puree. Just mix it into the veggie mixture and let it simmer for about 2 minutes until the flavors really start smelling good.
Next, add two cans of coconut milk – I like the light, fewer calories – and 1 cup of chicken broth.
You can stick with it just like this if you want a vegetarian version, or you can add in some diced boneless chicken thighs or breasts. I always use about 1 pound of chicken thighs chooped up into half inch pieces.
Simmer the chicken and veggies in the coconut milk and veggie mixture for 25 minutes on medium heat, stirring frequently.
After 25 minutes, add 1 – 2 tablespoons of cornstarch. You’ll first want to mix your cornstarch with some water and then add your little cornstarch slurry to the pot and mix. If you try to just dump the cornstarch into the pot without mixing it with some water first, you’ll get lumpy goop in your pot.
To put the finishing touches on the dish, add the juice of two limes and half a cup of chopped basil.
Be careful – it’s addictive! And it tastes even better the next day. Enjoy!