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Do you know why we only make turkey on Thanksgiving? Because by the time all of the leftovers are gone, no one is ready to eat turkey again until the next year. Seriously. No more turkey. Please. I just can’t.
After a week and a half of nothing but good old fashioned American food, I am soooo ready to eat something “weird”. I have been on a huge curry kick recently ( you might remember I just did a post on Tikka Masala ), and when my mother brought me some lemongrass from a friend who reads B&B ( thankyouthankyouthankyou ), I knew before it was even in my grubby hands that I was going to make a green curry.
In fact, I’ve made it twice this week. twice.
Anything can be delicious once, but the reality of creating new recipes multiple times a week is that you often don’t make something once. You make it over and over, tweaking this and that, until it is just right. Often something doesn’t make it up on the blog until I’ve made it 5 or 10 times over the past few months. That’s really one of the reasons I started blogging in the first place — to capture my recipes, so that I might remember what I did differently that time one version of a meal was the best it’s ever been.
This recipe is a little different though. See, I’d never actually made a green curry until this week. Ever. So when I stood in front of my spice cabinet a few days ago, fresh lemongrass in hand, I didn’t really plan on recording this version. I didn’t think my first go would be the one, but as I was letting the sauce simmer, I dipped a tasting spoon in to see how things were going, and it. was. delicious. Over the next 5 minutes, I tasted it several times more, you know, for science, and when I went to grab another spoon for that one last taste, I came up empty handed. I had tasted through all 5 of my spoons. That good.
Give it a try — and let me know what you think!
Thai Green CurryPrint Pin Rate
- 1 14 oz can Coconut Milk not light
- 1/4 cup green curry paste
- 1 lb boneless skinless chicken breasts thinly sliced
- 6 dried kaffir lime leaves
- 3 lemongrass stalks outer leaves removed, inner stem diced
- 1 T ginger grated
- 1 T sugar
- 1 T fish sauce
- 1 zucchini sliced
- 4 oz mushrooms sliced
- When you open the coconut milk, it will be have a thick, creamy layer on top and a lighter coconut water later on the bottom. Remove the thick layer and place it in a sauce pan set over medium-low heat, stirring regularly for 2 to 3 minutes, until it bubbles and begins to separate. You will see the clear fat just barely coming out of the coconut cream.
- Stir in the green curry paste and cook for 2 more minutes.
- Add the raw chicken, stirring to coat in the sauce.
- Add the lime leaves, lemongrass, ginger, sugar, and fish sauce to the chicken curry mixture and simmer over low heat for 10 minutes.
- Add the zucchini and mushrooms and cook for 5 more minutes.
- Serve on its own, or over jasmine rice.