Green Curry with Chicken
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Green Curry with Chicken
There’s plenty of room for swapping out ingredients, such as Japanese eggplant slices for the Thai eggplants, and I’ve even read that some people add peas in place of the pea eggplants (which I would add at the last minute), so you can use your intuition and make your curry responsive to what’s available where you are. Instead of getting stressed out about exact quantities, if you use about 3 cups of your favorite vegetables or so, you should be fine.
Sharp-eyes will notice that I used snow peas in my curry, but I now omit them since they didn’t add what I thought they would. (They also turn a drab green color when stewed.) You can customize the spiciness by using different chiles, and for vegetarians, omit the shrimp paste and use firm tofu in place of the chicken or just add more vegetables, such as green beans, mushrooms, bamboo shoots, or bok choy. Water can replace the stock, although you might want to tip in a little extra coconut milk to boost the flavor.
Ingredients
- 2 cups (500ml) canned Thai coconut milk*
- 1/4 cup (70g) green curry paste
- 1 1/2 cups (375ml) chicken stock
- 2 cups (265g) peeled and cubed sweet potatoes
- 4 slices galangal
- 1 teaspoon dried Thai shrimp paste roasted** (kapi), or Asian fish sauce
- 3 stalks lemongrass
- 3/4 cup (85g) pea eggplants
- 8 Thai eggplants, quartered
- 2 skinless chicken breast filets cut into bite-size pieces
- 3 red chiles slivered, plus additional for garnish
- 2 cups (300g) diced pineapple
- 1 cup (15g) loosely packed basil leaves
Instructions
- In a large skillet or Dutch oven, heat half of the coconut milk and reduce it by about half. Add the curry paste and cook it another minute, stirring constantly to meld the flavors.
- Add the rest of the coconut milk, the chicken stock, sweet potatoes, galangal, and shrimp paste. Trim off the top one-third of the lemongrass (the very white part can be discarded) and cut the lower parts crosswise into two batons, then crush them under the side of a cleaver or with a rolling pin and add them.
- Bring the mixture to a low boil and simmer for five minutes. Add the eggplants and cook for another three minutes.
- Stir in the pieces of chicken breast, and chiles, and simmer until the chicken and vegetables are cooked through. Add the pineapple and simmer another minute, then stir in the basil leaves and serve.Serving: Curry is best served with rice, to balance the heat. Be sure to advise guests not to eat the pieces of galangal or lemongrass, which remain resolutely firm.
Notes
- Garnishes could include additional sliced chiles, lime wedges, or a few wisps of cilantro leaves.
- Variation: To make pork curry, simmer 1 3/4 pounds (800 g) of cubed pork shoulder in salted water with a small onion halved and a few cloves or star anise, until tender, 1 to 1 1/2 hours. Then add the pork instead of the chicken to the curry and use the braising liquid in lieu of the stock called for in the recipe.
- *Thai coconut milk comes in various sizes depending on where you live and by brand. You can use one can or carton, which weighs in at 13-16 ounces.
- **Some Thai cooks roast the dried shrimp paste in a 400ºF (200ºC) oven, wrapped in foil, for about ten minutes. I did that the subsequent times I’ve made this and don’t know if it made all that much of a difference, but I now do it as a rule.
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