More often than not, I zero in on the Panang or Massaman Curry on any Thai menu. But I've been feeling a bit more adventurous as of late and thought it might be fun to tinker with Green Curry.
Panang and Massaman tend to sit a bit heavier. They are rich in warm spices. By comparison, Green Curry is bright and fresh with lots of lime and ginger flavor. It plays very nicely with chicken, shrimp and veggies.
I believe in true tradition, Green Curry is often served up with diced eggplant. But I decided to lean into the "green" theme and incorporated broccoli and zucchini. Both of these vegetables act like sponges and soak up all the curry goodness.
Green Chicken Curry
Ingredients
· 2 tbsp vegetable oil
· 2 tbsp green curry paste
· 1 lb chicken breast, sliced very thin
· 3 cups coconut milk
· 6 kaffir lime leaves, torn in half
· 4 tbsp grated, fresh ginger
· 2 tbsp palm sugar
· 1 tbsp fish sauce
· 2 tbsp tamarind paste
· 1 cup broccoli florets
· 1 zucchini, sliced thin
· ½ cup fresh thai basil
Heat oil in a large skillet over medium high heat. Fry the green paste for 1-2 minutes until fragrant. Add the chicken and stir to coat evenly in the curry. Cook for 3-4 minutes.
Reduce the heat to medium low and add the coconut milk, kaffir lime, ginger, palm sugar, fish sauce and tamarind paste. Simmer for 15 minutes until chicken is tender. Add the broccoli and zucchini. Simmer covered for another 4-5 minutes until vegetables begin to soften but still remain bright green.
Remove from the heat and stir in the thai basil. Serve immediately over steamed jasmine rice.
Serves 4
Gluten Free Friendly!
Check your ingredient label to ensure your fish sauce is GF.
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