Thai Green Curry

2020

Ingredients:

• Neutral oil
• ~4 Chicken thighs or breasts, cut into strips or bite-sized pieces
• 1 Onion, chopped
• 2+ Garlic cloves, minced
• 1" Piece of ginger, minced or cut into thin threads
• Green curry paste, to taste
• Vegetables, cut into bite-sized pieces (amount at least equal to meat)
• 2 13.5-oz cans Coconut milk, or equal parts coconut milk and water or broth
• Fish sauce, a splash or a glug
• Salt
• Juice from 1 lime

Method:

• Heat a small amount of oil in a large skillet or soup pot over medium.
• Add chicken pieces and cover, until chicken is done.
• Add onion, garlic, ginger, and curry paste, and cook uncovered, stirring occasionally, until very fragrant.
• Add vegetables, salt, and coconut milk (and water or broth, if using), cover, bring to a boil, and reduce heat to maintain a simmer. Taste, and add more curry paste if needed.
• Cook until the toughest vegetable tests done, 5—20 minutes. Stir in lime juice.
• Serve with white rice and fresh herbs such as cilantro and basil.

Notes:

• This recipe is adapted from my mom's vague instructions and from squinting at not-quite-right recipes on the backs of curry packaging.
• Curry Paste: I cannot possibly tell you how much to use, because each brand is different and spice tolerance will vary by person and by mood. I like Mae Ploy brand curry pastes (I start with 1T and adjust), and Thai Kitchen is also decent. If you're cooking for people with strongly varied spice palates, offer sliced hot peppers as a garnish.
• Vegetables: Pick 2—4: carrot, bell pepper, jalapeño or other hot peppers, peas, corn, bamboo shoots; or frozen mixed vegetables. You can increase the vegetable amounts as far as your skillet will allow if you're short on meat, or omit the meat and either add in another protein or serve one alongside.