Thai Chicken Curry

Leave a comment March 18, 2012 in Food & Fun

Ahria made this great dish for supper the other week. We loved it!

It has a Thai flavor. The citrus and cilantro really make it stand out.

It is very, very mild. We decided that when we make it again we’ll toss a few jalapeño peppers into the food processor with the rest. We like things much spicier. But even so… this is a winner!

Thai Chicken Curry - Carla Anne Coroy - Thai chicken curry plated green curry

Thai Chicken Curry

Paste Ingredients
6 green onions trimmed and chopped
1 clove garlic
5 cm piece of fresh ginger, peeled
1 1/4 cups fresh cilantro
1 tsp cilantro seeds, crushed
2 tsp lemon zest
1 tsp lime zest
1 tbsp soft brown sugar
2 tbsp olive oil
2-3 drops hot sauce (we like a LOT more than that!)

Other Ingredients
1 cup coconut milk
2 chicken breasts, skinless, boneless and cubed
1 cup chicken stock
2 cups closed-cup mushroom, sliced
3 cups broccoli, cut into florets (we used a frozen broccoli and cauliflower mix)

Thai Chicken Curry - Carla Anne Coroy - chicken, broccoli, cauliflower and mushrooms in mild green curry

  • Peel and chop the ginger. Roughly chop the garlic and cilantro.
  • Put all the paste ingredients into a processor and blend until smooth.
  • Place a wok or saucepan over medium heat. Pour in half of the coconut milk and stir in half of the paste. Cook for 1 minute, stirring constantly.
  • Add the chicken and cook it for 3-4 minutes.
  • Add the remaining coconut milk and paste to the wok. Pour in the stock, stir, and boil for 1 minute.
  • Reduce the heat to simmer. Add the mushrooms and simmer for 1 minute.
  • Add the broccoli (and cauliflower if you use a mix like we did) and simmer for a further 5 minutes.

Serve over cooked basmati or jasmine rice. Enjoy!

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