Green Chicken Curry
This vibrant green curry features fresh thai flavors, including coconut milk, green curry paste, and fish sauce.
YIELD: Makes ~8 servings
INGREDIENTS:
For the base of the curry:
2 tbsp. neutral oil (avocado, vegetable, etc.)
1 can (4 oz.) Maesri green curry paste (or equivalent)
1 tbsp. minced ginger
1 tbsp. minced garlic
5 cups chicken broth
2 cans (14 oz. each) coconut milk; Aroy-D is a solid brand
1 cup (8 oz.) snow peas
1 red bell pepper, julienned
1/2 white onion, julienned
2 yukon gold potatoes, diced
1.5 lbs. chicken breast (~2 breasts), cut into bite-sized cubes
Water, as needed
Make it green:
1/2 cup roughly chopped cilantro, loosely packed
5 roughly chopped green onion stems; reserve darker green tops for garnish
4 cups baby spinach
Finish it off:
3 tbsp. fish sauce
2 tbsp. lime juice
Steamed white rice, to serve
Cilantro, lime, and the reserved green onion tops (sliced or cut on a bias) to garnish
TOOLS:
A large pot
Food processor or blender
Ladle
INSTRUCTIONS:
Heat a large pot over medium heat. Once hot, add in the neutral oil and fry garlic, ginger, and curry paste for 1-2 minutes until aromatic.
Add in the chicken broth and coconut milk, and stir until the curry mixture is evenly distributed. Add in the snow peas, bell pepper, onion, and potatoes. Turn the heat to high and bring the mixture to a boil. Boil, uncovered, for 10-15 minutes until the potatoes are tender but still hold their shape.
Bring the curry down to a low boil (medium/medium-high heat), then add in the diced chicken and cook 5-8 minutes until cooked through. You can add a bit of additional water, if necessary, to ensure the vegetables and chicken are covered with enough liquid. Once the chicken is cooked, turn the heat down to low to keep warm.
Place the baby spinach, cilantro, and green onion into the food processor, along with a ladle or two of the curry broth. Blend for 30 seconds-1 minute, until the mixture is mostly smooth (it’ll look kind of like pesto).
Stir the pureed greens into the curry, along with the fish sauce and lime juice.
Serve alongside a big scoop of steamed white rice. Garnish with cilantro leaves, lime wedges, and sliced green onions.