I wrote about Thai Basil Chicken in an earlier WFD, now here’s my very favorite Thai dish, green curry. The above picture is one of the many images you find easily and doesn’t match the recipe, which is from Rasamalaysia.com
Thai Green Curry Chicken
For 2. Serve with steamed Jasmine rice.
1-1/2 tablespoons vegetable oil
2 to 4 tablespoons green curry paste
minced Thai or Serrano chili peppers, optional to taste
8 oz chicken breast, cut into thin strips
1/2 cup coconut milk
1/2 cup water
4 oz bamboo shoots
5 kaffir lime leaves, lightly bruised
1 red bell pepper, cut into strips
1 tablespoon fish sauce
1 tablespoon sugar, brown sugar or (preferred) palm sugar
1/4 cup Thai basil leaves
Except for the kaffir lime leaves and Thai basil, all the necessary ingredients are pretty normal these days in American supermarkets, at least here in California. I’m not going to worry about the lime leaves. We can discuss this plant and its questionable nomenclature in the comments if you insist.
Despite what Thai food bloggers may say, substituting Italian basil is OK, unless maybe you have
Thai dinner guests. Since I can find Thai basil among the many herbs in the nursery every spring, this year I planted some in my courtyard, and I will be using the real thing. I also planted some lemongrass (not pictured).
[I first carefully framed a picture of the plant without the scrap metal behind it, then said what the fuck. There is or was a restaurant in San Francisco called Tuba Garden, this is mine, featuring my ripped-off-on-Ebay horn.]
Thai basil is a nice looking plant; I know it’s better to pinch off the blooms, but the purple and white flowers are so pretty. The leaves are smaller, more elongated and pointed, and less crinkly than Italian basil.
You can use a lot of different vegetables as you prefer. Eggplant is possibly the most traditional, the little Thai eggplants can be seen in the title picture. Peas and green beans are also used. I don’t like eggplant. Restaurants serve pretty much the same dish with shrimp instead of chicken, and it probably works fine with tofu if you like that.
Once you’ve made the recipe you’ll know if you want it hotter next time. The curry paste may not be that hot; if you would order it “spicy” in a restaurant you’ll want some extra chili in there.
There are recipes online for making your own curry paste.
Heat oil in a pot or skillet over medium heat. Saute the green curry paste and extra chili if you want it until aromatic, add the chicken, and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a boil.
Add the bamboo shoots, kaffir lime leaves, and red bell peppers (or other vegetables as desired). Lower the heat, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
Add the fish sauce, sugar, and basil leaves. Stir to mix well. Serve with steamed rice.
What’s for dinner at your place? Please consider sharing your good ideas with the rest of us in a future WFD diary! Message ninkasi23 if you can.