OOOooo, my chicken curry counts on here now too, as I made it tonight with CSA box stuff.
This is pretty close to the Thai Kitchen recipe for Thai chicken curry. Though honestly, I’m getting less and less happy with the Thai Kitchen green curry paste. I think they’ve changed recipes because no matter how much curry paste I put in now, I can NEVER get it spicy hot.
First the basic recipe, then the details on how I actually do it.
Thai green curry chicken
1 lb chicken, give or take
1 can of coconut milk (I recommend the regular, not the low fat)
1-2 T green curry paste
1-2 T fish sauce
2 T brown sugar
1. Chop your veggies if you’re using fresh (tonight was two sad old carrots and a random summer squash, and some frozen green beans).
2. Combine the can of coconut milk with the green curry paste in a large-ish pot (I used 2 T of curry paste tonight and it had NO kick to it *sigh*).
3. Start chopping your chicken into bite size pieces. When you’re almost done, turn the burner under the pot on.
4. Simmer the coconut milk and curry paste for five min.
5. Add the chicken, 2T fish sauce, 2T brown sugar, and any frozen veggies you are using.
6. Cook 5 min on medium heat.
7. Add any fresh veggies.
8. Cook 5 more min.
Serve over rice.
I’ve used frozen stir fry veggies successfully. In fact, I almost always have a bag of them in the freezer (I like the mondo bag from Costco). This is one of those recipes I pretty much ALWAYS have the ingredients for.
You can add 1/2 c of chicken stock to extend the sauce a bit.