My husband and I are just beginning to plan a trip to Thailand for next spring. We both love Thai food and beaches so I am getting excited to create some new recipes before we go. This Green Thai Curry is one of my favourite recipes to make every Spring. It’s also delicious any time of the year that you have a hankering for Thai food.
I hope you enjoy this new Green Thai Curry dish as much as I have.
For those of you who are vegetarian , or Vegan you can leave out the chicken or replace with an equal amount of firm tofu.
A Wok is the easiest to cook with but a deep skillet will do a great curry as well.
Green Thai Curry
2 Tbsp. Extra Virgin Olive Oil
3 cloves garlic, chopped
1 White or Yellow Onion, chopped fine
16-20 oz. of filleted chicken breast (or firm Tofu)
½ each of a yellow, green and red pepper
Small bag of stir fried vegetables (broccoli, cauliflower, carrots, pea pods)
2 stocks celery , chopped
1 zucchini, chopped
1/2 can of baby corn
½ can sliced water chestnuts
5oz Green curry paste
½ – 1 can light coconut milk
Heat the oil and add in the garlic and onion. Cook 2 minutes. Add chicken or tofu. (Remember, you do not to add either if you just want a yummy Vegetable Curry)
Stir fry till chicken or tofu is golden . Push off to the side of the wok or skillet and add the rest of the vegetables plus 1 tbsp. of water. Stir fry for 2-3 minutes until bright coloured.
Bring back the chicken/tofu and onion mixture and add 50 oz. of Green Curry paste. (You can ½ the amount if you want for a super mild curry or add another 2 oz. if you want your curry hot!).
Add ½ can of light coconut milk and stir. Cover and cook for 2-3 more minutes on medium heat. (Depending on your preference , add up to another ½ can of light coconut milk).
Turn heat down to Low while you set the table and prepare your guests for a taste sensation that they will be raving about to all their friends. Serves 4 .