Green Curry Chicken

We took a trip up to the Asian market to grab some pantry staples to make our favorite Thai and Vietnamese dishes.  The last time I had to make a trip to restock the pantry was two years ago, so these things last a really long time.

I picked up things like fish sauce, Madras curry powder, sambol oleleck, red curry paste, sesame oil, and rice wine vinegar.

We love to make Thai food!  I hadn't ever made my Green Curry Chicken for my fiance, so I thought it would be fun to make it together.

Like my Facebook for more recipes==> DeAnna Lee

Green Curry Chicken

 

1 lb. chicken breasts

2 tbsp. vegetable oil

1 tsp. sesame oil

1 shallot

1 tbsp. fresh minced ginger

3 cloves minced garlic

2 carrots chopped

1 bell pepper chopped

1/2 Daikon radish chopped

1 can coconut milk

1 heaping tablespoon red curry paste

 

Green Curry Paste: 

2 lemon grass stalks (using only the end of the stalks, peeling off the outer layer)

1/2 shallot

2 cloves garlic

1 tbsp. fresh ginger

1/2 cup fresh parsley

1/2 cup fresh basil

1/2 cup fresh cilantro

1 tbsp. sambol oleleck (optional...we like it hot)

2 tbsp. coconut milk

1 lime

1 tsp. sesame oil

1 tsp. white pepper

 

1.  Put all of the ingredients for the green curry paste into the food processor and blend until it becomes a paste.  Set aside.

2.  In a large wok over medium-high heat brown the chicken for 3 -4 minutes per side in a dash of sesame oil and 2 tablespoons vegetable oil.  Do not cook all the way through, then remove from the pan.  Let sit for 5 minutes.  Then chop into bite size pieces.

3. In the same wok, saute the shallot, carrot, bell pepper and garlic.  Return the chicken to the wok.  Add the red curry paste and stir until combined.  Now add the coconut milk and the green curry paste from the food processor.  Bring to a boil, then turn down to a simmer.  Let cook for 10 minutes.

4.  If the sauce is too thin, you can mix 1 tbsp. of corn starch and a drop or two of water together and add it to the curry to thicken it up a bit.  At the last minute before serving, add the Daikon radish.  You don't want to cook it.  It will give a nice crunch to the curry.  Serve over rice!

Like my Facebook for more recipes==> DeAnna Lee