[ Thai Green Curry ]

Ingredients 2tablespoons olive oil 1pound chicken breasts or thighssliced into 1/4” slices then 2” pieces 1/2 large yellow onionchopped 2cups ½-inch cubed peeled sweet potatoes 1 red bell pepperchopped into 1” pieces 6tablespoons green curry paste(1 4 oz. jar) 2cups cauliflower florets 2teaspoons freshly grated ginger 4 clovesgarlicminced 2 13.5 cans quality coconut milkI like Chaokoh*** (yes, two cans) 1tablespoon cornstarch 2tablespoons less sodium soy sauce 2tablespoon fish sauce 2tablespoons lime juice 1tablespoon brown sugar 1 bay leaf 1/4cup Thai basil, choppedmay sub Italian basil Add later: 1cup frozen petite peasthawed Garnish lime juice fresh basil fresh cilantro Instructions Heat oil over medium high heat in large skillet with sides. Add chicken, onions, potatoes, and curry paste and cook just until chicken is no longer pink. Add cauliflower, red bell peppers, ginger and garlic and sauté 1 minute. Whisk some of the coconut milk (about 1 cup) with cornstarch and add to skillet. Add remaining coconut milk along with all remaining ingredients up to peas (don’t add peas). If you are using Thai basil, add at this time, if you are using Italian basil hold and add with the peas. Bring to a boil, then reduce to a simmer for 12-15 minutes, uncovered, or until the potatoes are tender, stirring occasionally. Stir in peas (and Italian basil if using) and cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf. Garnish with optional lime juice (love), fresh basil, cilantro and chili sauce to taste. Serve with rice, zoodles, etc.

Recipe Notes

Recipe Variations

• You can customize the Green Curry by swapping the vegetables for your favorites or what you have on hand.
• You can also make Green Curry with shrimp, pork or tofu instead of chicken. Just make sure you add the shrimp the last 3-5 minutes of simmering. 

• You can customize the flavor of this Thai Green Curry recipe to make it YOUR favorite curry.  It can be made spicy, not spicy, sweeter, savorier, more or less tangy, etc.  Here’s how:

• For sweeter curry: Add more brown sugar
• For saltier curry?  Add more fish sauce or soy sauce
• For tangier curry?  Add more lime juice
• For spicier curry?  Add chili sauce
• For thinner curry?  Add chicken broth
• For thicker curry?  Add a cornstarch slurry
• For more crunch?  Add cashews, peanuts or chickpeas