Thai Green Curry Chicken

I’ve made a similar Thai Green Curry Chicken before, but I like this version even more. It’s much spicier, mainly because I used Mae Ploy Green Curry Paste, which packs a lot more heat than the one I was buying at my local market. (I do want to try this recipe for a homemade green curry paste when I’ve got more time.) I threw in whatever vegetables I had in the kitchen, which tonight included freshly shucked corn, red peppers, potatoes and carrots. I had this meal at a friend’s recently, and his Thai Au Pair made it with eggplant and cabbage, which was also delicious. The recipe below was inspired by her dish. I served it with black rice, but I would also recommend jasmine rice. I suggest doubling the recipe so you have leftovers…it’s even better on day 2.

Serves 4

Ingredients

• 1 ¾ cup coconut milk, divided

• 3 tbsp. green curry paste

• 1 cup chicken stock, unsalted

• 1 pound chicken thighs or breasts (boneless & skinless), cut into 1-inch pieces

• 2 tbsps. brown or granulated sugar

• 1 ½ – 2 tbsps. fish sauce

• 3–4 kaffir lime leaves, roughly torn

• 2 medium carrots, cut into 1/2” slices

• 2 medium red new potatoes, cut into 3/4” cubes

• 1 ½ cup bamboo shoots, canned

• 1  red bell pepper, julienned

• 2 ears of corn, uncooked and shucked

• 1 cup Thai basil

• Jasmine rice for serving

Preparation

1. Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk. (If the oil doesn’t separate after it has reduced, it’s okay, just proceed with the recipe).

2. Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk. 

3. Add chicken thighs and stir to mix with the paste.

4. Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, sugar, 1 tbsp. fish sauce, carrots and potatoes. Bring to a simmer and let simmer gently for 10 minutes.

5. Add bamboo shoots, peppers and corn and simmer for 5 more minutes or until the chicken and vegetables are fork tender.

6. Taste and add more fish sauce and/or sugar as needed.

7. Stir in Thai basil.

8. Serve with rice.