Thai Green Curry






I just used canned curry paste that I bought from my Asian grocery store. 


Pretty simple and flavorful recipe for Thai curry! I just went to my Asian grocery store and bought a tin of Thai green curry, which I can probably use for 2 more meals. I used puffed tofu instead of chicken for this dish. I tried it again with chicken and this recipe is so good! Used closer to 2 lb of chopped skinless, boneless chicken thigh and cooked with zucchini and carrots. 

Here is what I basically did:
  1. Stir fry the green curry paste 
  2. Add in garlic, ginger, scallions to green curry paste and stir fry until fragrant
  3. Add in coconut milk (used one 13.5 oz can)
  4. Add in the sugar, dark soy sauce, and fish sauce
  5. Added vegetables and cooked for 20 min. 
  6. Then added in the puffed tofu at the end. 
Thai Green Curry Chicken (~from allrecipes.com)

Ingredients

  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 tablespoon dark soy sauce
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cooking oil
  • 2 tablespoons green curry paste
  • 2 green onions with tops, chopped
  • 3 cloves garlic, peeled and chopped
 
  • 1 teaspoon fresh ginger, peeled and finely chopped
  • 2 cups coconut milk (used 1 can)
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons white sugar
  • 1/2 cup cilantro leaves, for garnish


Directions

  1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

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