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September 04, 2006

Green Thai Curry

I love Thai food. My attempts at it, while yummy, have never quite reached the divine flavors of the Bangkok Restaurant's Pad Prik Coconut or Red Curry.

KatieKind mentioned making Thai Green Curry the other night, so I asked for her recipe. She kindly obliged, and I'm reposting it so I can find it easily in the future. (I search my blog for bits and pieces I save all the time. . .) I had several of the foundational ingredients on hand, but bought fish sauce for the first time today.

So, thanks to KatieKind:

This is one of those recipes that calls for a couple of exotic ingredients. You can get fish sauce and Thai green curry paste at a Thai or international grocery. We bought a bottle of fish sauce and a container of green curry paste a year or two ago at Gloria's (an international grocery in our town) and have kept them in the fridge ever since. They are just fine. I grow basil every summer because it is so wonderful. If you live in my town and need some for a recipe, let me know.

Green Thai Curry

1 can coconut milk, divided
1 t green Thai curry paste (to taste--a heaping teaspoon in this recipe was plenty for me, I'm wimpy)
1 onion thinly sliced (flexible)
handful sliced green or red peppers if you have them
2 cups veggies, steamed (flexible)
1 minced green onion (flexible)
bamboo shoots if you have them
1 pound-or so-chicken breasts, chopped into 1 inch pieces
oil to saute chicken in
1 or 2 t sugar
1 t fish sauce -- slop in according to taste
fresh lime juice--squeeze in a nice juicy half-lime or to taste
handful chopped cilantro
sliced fresh basil leaves--some for sauce, some for garnish
serve over rice with additional lime, cilantro, and basil as desired

1. In largish pot, bring 1/4 can of the coconut milk and the curry paste to simmer. Stir in the rest of the can of coconut milk, sugar, and fish sauce. Bring to a simmer; let cook 1 minute.

2. Meanwhile you've steamed the veggies.

3. Meanwhile you've also sauteed the chicken and onion slices in oil--make sure chicken is cooked through.

4. Add chicken and veggies to coconut milk mixture. Add bamboo shoots if you have them. Add chopped cilantro, lime and basil. Mix well, make sure everything's nice and hot.

Serve over rice.

This was more than plenty for three.

Update: I roughly doubled the recipe for our crew, hoping to have lots of leftovers. We didn't. *grin* The fish sauce makes a big difference. I think it would have likely tasted better had I used another can of coconut milk--or maybe if I didn't use the "lite" coconut milk. This recipe will definitely go into the regular rotation. And I forgot the basil, even though I have some growing fresh in my kitchen.


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I do love Thai curries, I hope you enjoyed it!

Posted by: Sheena at September 5, 2006 05:50 AM

i made the easiest, tastiest, richest green curry the other day...

fish sauce is potent, nasty stuff. i don't get why it makes food taste good, but it does.

Posted by: meggan at September 5, 2006 04:54 PM

i am *so* starving hungry...
after reading all that

Posted by: kate5kiwis at September 6, 2006 01:23 AM

Tulipgirl, I posted some kid-friendly (well, my kids love them:-) Asian recipes on my blog last week. We LOVE Thai food as well, almost as much as we love Vietnamese. I'll be trying this Green Curry for sure!

Posted by: Amanda at September 6, 2006 02:12 PM

mmm I'll have to copy the recipe and give it to my husband,he's the chef in the family and loves
Thai food.

Love In Christ
Holly Hobbie

Posted by: HollyHobbie (Laura) at September 6, 2006 07:53 PM

I'm leery of the fish paste, but the rest sounds awesome. Never attempted to make Thai food, but I may have to try this!!

Posted by: Jenn at September 6, 2006 11:08 PM

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