THAI GREEN CHICKEN CURRY WITH BROWN BASMATI RICE
by Sepi Z
Sepi Z
Ingredients
Canola oil 6 Tbsp.
Onion, small, diced 3 ea.
Ginger, 3” piece, minced 1 ea.
Garlic, minced 6 ea.
Chicken breast, boneless, skinless, cubed 3 lb.
Green curry paste 6 Tbsp.
Coconut milk, 14 oz. can 3 ea.
Water 3 cups
Assorted Vegetables (sweet potatoes, eggplant, green beans, etc.), diced 12 cups
Sugar 6 tsp.
Soy sauce 6 tsp.
Rice vinegar 6 tsp.
Brown basmati rice, steamed 9 cups
Mint as needed
Cilantro as needed
Garnish
Directions
Heat oil in a sauce pot on medium-low, cook onion, ginger and garlic until translucent and fragrant.
Add curry paste and cook for a few minutes.
Add cubed chicken breast and cook until opaque, about 5 minutes.
Add coconut milk, water and vegetables, turn up heat to medium-high, and cook until tender. If using sweet potatoes, cut them into smaller pieces so that they cook as quickly as the other vegetables.
Finish with sugar, soy sauce and vinegar.
Serve over rice and garnish with chopped mint and cilantro sprigs.
Variations
Firm tofu can be added in addition or replace chicken in this recipe.
Thai chili peppers can be added for more heat based upon preference.
Any vegetables can be added based on likes and seasonality.
Fish sauce can be used to finish.