the first kind of curry i had growing up was japanese curry. but it wasn’t until college, when i started going out to eat with friends, that i learned there were curry from other countries tasted different.
when i had that revelation, it was when i had thai curry for the first time. now, thai green curry is one of my favorite curry.. there’s just something about the spices and flavor that i just can’t get enough of! almost every time i go to a thai restaurant, i have green curry – sometimes with chicken and sometimes with tofu.
i would never have thought of making thai food on my own but i found this beautiful cookbook while browsing at the bookstore that made it look easy – and it was! the recipe from the cookbook had baby corn but i changed it to string beans and bell pepper, like i often had in restaurants. i used light coconut milk so it wasn’t as heavy as i had in some restaurants but it was pretty good! after this dish, i am looking forward to making more dishes from this cookbook!
- 2 cups light coconut milk
- 2 tablespoons canola oil
- 3-4 tablespoons green curry paste
- 2 skinless chicken breast sliced- or –
1 block extra firm tofu
- 2 tablespoons fish sauce
- 1 tablespoon light palm sugar
- 1 cup chicken stock – or –
1 cup vegetable stock – or –
1 cup water
- 2 tablespoons tamarind water
- 2 tablespoons ginger, peeled and shredded
- 1/2 cup basil leaves
- 1/2 cup bamboo shoots
- 2 handfuls of string beans, cut in half – or –
2 handfuls of haricot verte (french string beans)
- 2 cups color bell pepper, long thin slices
- 4 double kaffir lime leaves, optional
Open the coconut milk without shaking the tin and remove the thick cream from the top. Combine in a wok or saucepan with the oil and cook until the mixture looks slightly curdled.
Add the curry paste and fry on a low heat until the paste is fragrant. Add the chicken or tofu and stir to coat with the paste.
Add the fish sauce, palm sugar, remaining coconut milk and stock/water.
Bring to the boil and simmer uncovered until the chicken cooked or tofu is softened. This will take 20-30 minutes.
Add the tamarind water, ginger, string beans, bamboo shoots and bell pepper. Cook for another 5 minutes and finish with the basil leaves and kaffir lime leaves, if desired.
Transfer to a serving bowl and serve over brown rice.
original recipe from Essentially Thai (cookbook): Green Curry of Braised Chicken, Bamboo Shots, Ginger and Baby Corn