Monday, January 3, 2011

Thai Green Curry Deliciousness

Oh man. We just had the best curry I've had in a while. This was super good and super easy. The prep is less than a 1/2 hour for some fly food. (Yes, I just said "fly.") You could easily leave out the crockpot step at the end and eat it after it simmered for 10 minutes or so. The original didn't call for the crockpot, but it really melded all of the flavors together.

Thai Green Curry Deliciousness
(thank you Chef Ashley)

  • 2-3 potatoes
  • 2 cans coconut milk
  • about 2 T green curry paste (i'm not sure how much I put in. I started at a bit over 1 and just kept adding. I used Thai Kitchen's paste)
  • couple pounds raw chicken breast, sliced super thin
  • 1/4 c brown sugar
  • 1/4 c fish sauce
  • a shake or two of basil
  • a bay leaf or two
  • red pepper flakes to taste- however spicy you want it.
  • 1 mini can of bamboo shoots, sliced the long way
  • 1/4 c or so of cashew pieces
  1. Undercook the potatoes in the microwave. You don't want them so done that they're crumbly or they'll fall apart while you're cooking. Peel and cube them when they cool down a bit.
  2. Scoop off some of the thick creamy part of the coconut milk, like 1/5 of each can, and combine it with the curry paste in a large skillet,
  3. Add in the chicken breast and cook until cooked through.
  4. Dump in the rest of the milk and simmer until it thickens up a bit. The one problem with mine was how runny it was. If I just boiled it longer here I'm sure that would have taken care of that.
  5. Add in the rest of the ingredients
  6. Put in a crockpot on low for a few hours. I put it in for about 4 hours and it turned out so flavorful. I love having meals to eat right when I get home from church!
Serve over Jasmine rice. 2 c uncooked rice was about the right ratio for the curry.

Ashley made this with red curry paste, omitted the cashews (you wouldn't have to) and added1 tsp or so of creamy peanut butter.

1 comment:

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