I love, love, love Thai cuisine. Not the sweetened Americanized Thai we get in some restaurants here, but rather the clean flavors of Thai food. And like everything I cook, I put my own spin on it whenever I make something Thai-spired.
My absolute favorite is Thai red curry. I love the bold, spicy flavors. But this time, I decided it was time to try the green version of Thai curry. I planned this in my head while on vacation. Is there anyone else who randomly makes up recipes at the weirdest of places or times?
One minute, I am enjoying the sea and sights, the next, I am thinking how I’d love a big bowl of Thai curry right now! By the way, look what I got on our vacation. It’s the sweetest ship-in-a-bottle ornament. Isn’t that romantic?
This is actually the first thing I cooked once we returned, but somehow I didn’t get around to editing the photos and actually writing down the recipe till now.
This curry just needs some aromatic green curry paste, chicken, coconut milk and any vegetables you want to add.
You really do not have to buy bottled curry paste and can make your own in a jiffy. A few ingredients like shallots, galangal (or ginger), garlic, lemongrass, cilantro and green chilis are all I used. If you usually stock kaffir lime and fish sauce in your pantry, feel free to add them. I didn’t have any, but that didn’t stop me from making this curry.
The curry paste and resulting curry are so aromatic, you will have to resist the urge to eat it straight from the pan.
But wait, let’s make something healthy to go with it, okay. I did not want traditional white rice, so I decided to use couscous. I love it because it takes so well to whatever you decide to flavor it with. This time I made a quick, slightly spicy pulao to go with the mild curry.
The combo is so amazing, you have to try it for yourself. The fact that couscous takes 5 minutes to cook is also a big advantage.
Let’s get to the recipes now, shall we?
THAI GREEN CHICKEN CURRY
You will need:
For Thai green curry paste,
- Shallots – 1/4 cup (you can use roughly chopped red onions too)
- Galangal – a 1″ piece (you can use tender ginger root too)
- Garlic – 5-6 cloves
- Green chilis – 2-3
- Lemongrass – 1 stalk, chopped
- Lime – 1, juiced
- Cilantro – around 1 – 1 1/2 cups (use both leaves and stems)
- Thai basil – a small handful (I didn’t use it this time as I didn’t have any)
- Kaffir lime leaves – 1 tbsp, roughly chopped (I didn’t use it this time as I didn’t have any, and that’s why I added the juice of a whole lime)
- Water – as needed
For Thai green chicken curry,
- Oil – 1 1/2 tbsp
- Red bell pepper – 1 small one, cut into strips (or use your favorite color bell pepper)
- Mushrooms – 1/2 lb, cut into chunks
- Green curry paste – 1 cup (see above)
- Coconut milk – 1 can, around 1 1/2 cups
- Soy sauce – 1 tbsp
- Fish sauce – 1 tbsp (can replace with another 1/2 tbsp of soy sauce)
- Brown sugar – 1 tsp
- Chicken – 1 lb, cut into chunks (boneless and skinless preferred)
- Salt – to taste
- Cilantro leaves – a few, to garnish
- Thai green curry paste: Blend together Thai green curry paste ingredients in a mixer or grind in a mortar-pestle, adding a bit of water as needed. I ground it into a smooth paste, so that the curry also turns out smooth.
- Thai green chicken curry: Heat 1/2 tbsp oil in a large, deep skillet and lightly saute the peppers and mushrooms till they just begin to change color. Remove and keep aside.
- Heat the rest of the oil. Add green curry paste and saute on medium heat for a few minutes, till it cooks and begins to change to a light brown color. The raw smell of the green curry paste will be replaced by a curry-like aroma.
- Now add coconut milk, soy sauce, fish sauce (if using) and sugar and stir to combine. Bring to a gentle boil.
- Add the chicken and mushrooms. Add salt to taste, but go easy here as the sauces will contain some salt. Cover and cook till chicken is done, for 15 minutes or so.
- Open the lid and stir the curry gently. Simmer till curry is reduced to your desired consistency. It will further thicken upon standing, so remove from heat while still a bit runny.
- Return sauteed red peppers to the curry and garnish with chopped cilantro leaves. Serve with steamed rice or my spicy couscous pulao. Recipe follows.
- You can grind the green curry paste without any water and adding a few tablespoons of oil, if you want to store it for a few days. Store in an airtight container in the refrigerator.
- Keep the curry a bit on the runny side and this can be served as a hearty soup as well.
SPICY COUSCOUS PULAO/PILAF
You will need:
- Couscous – 1 cup (quick-cooking variety, almost all couscous sold in stores are quick-cooking)
- Water – 1 cup
- Salt – 1/2 tsp
- Oil – 2 tsp
- Cumin seeds – 1/2 tsp
- Onion – 1 small, finely chopped
- Ginger – 1 tsp, finely chopped
- Garlic – 1 small clove, finely chopped
- Tomato – 1 large, chopped
- Turmeric powder – 1/4 tsp
- Red chili powder – 1 tsp (reduce amount for a less spicy pulao)
- Coriander powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Green peas – a small handful (or use any of your favorite vegetables)
- Cilantro leaves – a few
- Heat a pan over medium heat and lightly toast the couscous. Remove and keep aside.
- In the pan, add water and 1/2 tsp salt. Bring to a boil and return couscous to the pan. Remove from heat, cover with a tight lid and set aside for 10 minutes. Once done, gently fluff couscous with a fork and keep covered while you prepare the masala.
- In another pan, heat oil. Add cumin seeds and when they crackle, add onion, ginger and garlic and saute till they turn lightly golden.
- Add tomatoes and cook till they turn mushy. Then add the turmeric, red chili, coriander and garam masala powders. Combine well and cook for a minute.
- Add green peas, season with salt and sprinkle some water. Cover and cook till peas are tender, just a couple of minutes. Remove lid and add in chopped cilantro leaves.
- Add cooked couscous to the masala and combine well. Serve hot as is or with raita or a mild curry, like the above Thai green chicken curry.
If you are looking to make a simple Thai flavored curry at home, then do try this delicious green chicken curry.
Couscous is a lovely grain to add to your diet, low in carbs and moderately high in protein and fiber. Make a quick pulao, replacing white rice with couscous and serve for a delicious and healthy side to curries and stir fries.
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- Between Naps on the Porch
- Home Stories A To Z
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- My Romantic Home
- The Charm of Home
- Crafts a la Mode
- Love of Family and Home
- The Novice Gardener
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn