Thai Green Curry with Chicken Recipe

Thai green curry is one of my favorites to make at home. The fresh basil flavor makes our taste buds do a little dance. My mom always used to make red curry at home, so I thought why not try green?

If you buy a green curry paste at a store, more than likely it will be filled with sodium. I like to make my own paste because I know exactly how much salt I’m using. You can use less than I do or more. I don’t really measure my spices, but I usually add a “dash,” so like a teaspoon or a couple of shakes. You can always add more salt after you finish cooking; it all just depends on how much salt you like! Let me know if you make this and if you make any modifications.

Ingredients:

• 1 cup quinoa
• 1 large onion
• Fresh basil leaves and coriander leaves
• Spices: basil, cumin, chili powder, salt, coriander (I use powders from whole foods for everything except fresh diced garlic)
• 1 medium-sized sauce pan with lid
• 1 mixing bowl with lid
• ¼ cup almond milk
• 1 can of coconut milk (you can keep extra in case you need more)
• ¼ cup water
• Oil (I use olive oil)
• 4 medium-sized chicken breasts (1 per person)
• Lemon/lime juice
• 2 shallots
• Oriental mushrooms
• 1 red bell pepper
• 2 tbsp. minced garlic
• 1 large potato (boiled, then sliced once cooled)

We are going to begin with the chicken because you can let it sit in the marinade for 0-8 hours. The longer it sits, the more flavorful it gets!

1. Wash all the chicken thoroughly.
2. Dice the chicken into tiny cubes/pieces and put it all into the bowl.
3. Add 1 teaspoon of salt and 1 tablespoon of lemon juice. Mix well and set aside for 15 minutes. This will ensure the sour and salty flavors get into the chicken before we add the spices.
4. After 15 minutes, add the basil, cumin, coriander, and chili powder.
5. Cover the mixture and refrigerate until you’re ready to use.

Let’s get started with the curry paste.

1. Wash all the vegetables and coriander leaves.
2. Finely dice the onion; set aside.
3. Fry the sliced potatoes for ten minutes with a dash of olive oil, salt, and pepper. Set aside.
4. Cut the red bell pepper in long strips and cut those strips in half. Lightly fry them until edges are browned and then set aside.
5. Blend the coriander leaves, garlic, ginger, and shallots in a mixer. Set the paste aside.
6. Put 2 tablespoons of oil in the pan and get it going on medium-high heat.
7. After the pan is heated, throw in the onions and let them cook until they are a roasted color. Once they are a light brown, add in the mushrooms. Once that is browned, you can move them to a plate.
8. Pour the coconut milk, water, and almond milk into the pan. Simmer for seven minutes and then add in the mushrooms, potatoes, curry paste, and onions.
9. Bring the heat down to low-medium heat and add a teaspoon of coriander, chili powder, cumin, and salt to the medium sauce pan.

Now, let’s get back to the chicken.

1. Get a medium-sized pan on high heat with 2 tablespoons of oil.
2. Add in the marinated chicken. It will sizzle of shizzle since the pan is on high heat.
3. Let the chicken cook for about five minutes while stirring as necessary to make sure each side hits the heat of the pan.
4. Cut through a few pieces of chicken to make sure the inside is white and tender, not pink. Cook longer if necessary.
5. Add the chicken to the curry along with fresh basil leaves on top.
6. Add the sliced red pepper to the quinoa. If you’re not sure how to cook quinoa, you can look at this recipe here.
7. You are ready to serve!

Cheers,