Thai Curry is one of our favorite “go to” dishes and so easy to make I almost feel like I missed something after the meal is ready! You can put whatever you want to into this curry but I’ll give you the recipe for what we used the other night and it was a winning combo!
You’ll need to find some Thai curry paste. I use the Thai Kitchen brand and they also carry a red curry paste which is spicier than the green but equally delicious.
I also like to use a bit of Thai fish sauce, so you’ll need that on hand as well.
I buy both of these products from either Raley’s or Safeway but if you are having a hard time finding either of these locally, I have added them here to my Amazon store, along with Coconut Aminos which I also used in this recipe. Coconut aminos is a fermented coconut product, and a great soy sauce replacement!
Ok, so here’s the recipe!
Thai Green Curry
1.5 lbs boneless skinless chicken breast, diced into bite size pieces
2 carrots, diced
1/2 a large head of green cabbage, shredded
3 cups crimini mushrooms
1 can coconut milk
1/2 cup chicken stock
1 tablespoon Thai curry paste (if you are using red paste, start with 1/2 a tablespoon and add more later if you want it spicier – this stuff has a kick! If you use the green paste, I actually use 3 to 3 1/2 tablespoons because it’s much milder and we like the extra kick – experiment and find the amount that works for you!)
1-2 splashes of fish sauce or more to taste
1-2 splashes of coconut aminos or more to taste
In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil. Turn down to low and simmer for 5 minutes. While the coconut milk and curry are simmering, dice up your chicken and chop your veggies. Add the chicken, carrots, chicken broth, fish sauce, and coconut aminos to the coconut milk curry – mix well and simmer for another 10 minutes. Add the cabbage and mushrooms and cook for another 3-5 minutes or until the cabbage is tender. Top with diced cilantro.
As always, Enjoy!!