Friday, June 15, 2007
Thai Green Coconut Curry with Chicken
I'm not sure when I first tried green curry, but I think it was at this little place in downtown Phoenix that is known for local art, late night dining and a passionate, creative chef Johnny Chu who consistently serves delicious Asian fusion cuisine.
I like any green curry now, but Chu's is so good, I want to literally swim in the sauce.
It's not always practical to head down to Fate every time I am struck with a craving for green coconut curry, so today I did some research and made it myself. Almost as good at Johnny's, and now I can make it whenever I want it.
Green curry is named for the curry paste used, which is green as opposed to yellow or red, and the subsequent coconut curry has a lovely warm green hue. I researched quite a few recipes before I came up with mine, so here are a few links to some other green curry recipes.
Green Curry from Garrett of Vanilla Garlic
Jett's Mom's Green Curry from Cee of Real Thai Recipes
Tyler Florence's Green Curry Recipe for Food Network's Food 911
Ming Tsai on Green Curry
Thai Green Coconut Curry with Chicken over Fragrant Rice:
1 lb raw chicken, cut into small pieces
1/4 lb sweet peas
8 oz crimini or oyster mushrooms
4 medium carrots, sliced thinly
1 small onion, sliced into strips
1 can baby corn, drained and chopped
1 can coconut milk
2 c reduced sodium or homemade chicken broth
1/2 c basil, chopped in ribbons (use Thai basil if you can find it)
1/4 c cilantro, roughly chopped
Salt and black pepper to taste
Olive oil for sauteing
2-6 tbs green curry paste (store bought, or see my recipe below)
White rice, basmati rice or jasmine rice to serve with curry (3-4 c cooked)
In a large, deep saute pan or large stock pot, saute carrots and onions in olive oil over medium high heat. Add corn, then sweet peas and mushrooms. Add salt and pepper as needed. Add curry paste (to taste, I used 6 tbs and would have liked it spicier) and then add coconut milk and broth. Taste at this point and add more paste, or salt and pepper as needed. Next add chicken and simmer on low while chicken poaches and sauce reduces slightly.
Serve over rice with limes, cilantro and basil as garnish.
Green Curry Paste:
(makes about 1 cup)
6 serrano or Thai green chilis, seeds removed if desired to reduce heat
1 tbs ground tumeric
2 tbs chopped fresh ginger
1/4 c chopped fresh lemongrass (the center, tender parts of the stalk)
1 tbs fresh lime peel or zest
1 large shallot, chopped
1 tbs shrimp paste (or 1 tsp salt if you don't have this)
1 tbs fresh ground black pepper
1 c cilantro stems
1/2 c basil stems (thai basil if you can find it)
1 tbs crushed toasted cumin seeds
1 tbs ground coriander
2 tbs olive oil
Water as needed to achieve desired consistency
Mix all ingredients in a food processer until a paste forms. Taste it to determine heat - this will dictate how much to use in your curry.