I love Thai Green Curry for its aromatics, the creaminess from the coconut milk and the citrusy heat. Thai Green Curry is often served over rice with red and green peppers, bamboo shoots, onions, and other mixed vegetables and a choice of protein. The beauty of Thai food is that it is easy to make at home and you can choose your own vegetables, protein, and heat level. For this curry I chose all my favorite vegetables like green beans, mushrooms, onion and cauliflower. I used store-bought Green Curry Paste and added red pepper flakes and Sriracha to spice it up and add a slow burning heat. You can alter the heat to any level you’d like by adding heat components like we did, or spooning more of the curry paste into the chicken-vegetable stir- fry. I simply serve this over rice made in my rice cooker.
Ingredients:
1 lb. boneless, skinless chicken thighs (cut into bite sized pieces)
3 cloves garlic (minced)
½ sweet onion (sliced thinly)
½ lb. mushrooms (sliced thinly)
½ cauliflower (broken into bite-sized pieces)
1 cup fresh green beans (ends taken off, sliced into thirds)
1 fresh jalapeño (diced) (OPTIONAL)
2 tbsp. scallion (finely sliced)
2 tsp. fresh ginger (grated on microplane)
1 tsp. Lemon zest
4 tbsp. Olive oil
2 tbsp. Sesame oil
1 can of coconut milk
2 cups chicken broth
3 tbsp. flour
3 tbsp. Green curry paste
1 tbsp. Sriracha (more to taste) (OPTIONAL)
1 tbsp. Crushed red pepper flakes (OPTIONAL)
Salt and pepper
1. After you have sliced and diced all of the vegetables, heat 1 tbsp. of sesame oil and 2 tbsp. of olive oil in the bottom of a wok heated on medium heat.
2. Add garlic, ginger, and onion to pan. Let brown, about 3 minutes.
3. While garlic, ginger and onion are cooking, place flour into a resealable plastic bag with the chicken. Shake to toss chicken with the flour.
4. When garlic, ginger, and onions have browned add green beans, cauliflower, mushrooms, and jalapeños (optional) to pan with remaining sesame oil. Stir lightly to crisp the vegetables. Cook for 4 minutes.
5. Add chicken and brown with vegetables, 5 minutes.
6. When chicken is browned and vegetables are starting to soften add chicken stock.
7. Cover and let simmer for 6-7 minutes until stock has reduced by half and chicken is fully cooked.
8. Add green curry paste, stir to evenly distribute. Cover and let simmer for 3 minutes.
9. Add can of coconut milk, stir, cover and let simmer for 5 minutes.
10. After 5 minutes, taste for spice. If you would like more heat, add red pepper flakes and Sriracha, stir and let simmer.
11. Let curry simmer for 5 minutes to fully infuse coconut milk and vegetables with curry.
12. Serve by spooning curry over a mound of rice, top with finely chopped scallions.
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