Recipe Project #13: Green Curry with Chicken and Peapods

Green curry with chicken and pea pod

Mister Husband has been on a roll in the kitchen these past few weeks. I’ve been staying out of the way, enjoying the goods (almost all Asian) and the chance to focus on other things. I love to cook, clearly, but the unexpected chance to just not think about it has been rather pleasant.

Also rather pleasant was this curry, which we’ve been having once a week lately. I had absolutely nothing to do with it originally but have since made it myself. I’ve attempted curry on various prior occasions, mostly while he was down South a few years ago, and never with much success. He actually took the time to figure out how to do it right, tracking down lime leaves and galangal online and rummaging through the two Asian groceries down on Eerie Boulevard. (The pints of curry paste that are available there for a song are far better than the tiny, expensive, acrid jars that one finds at mainstream supermarkets. This is also true of coconut milk.)

Thai Green Chicken Curry from Asian: the essential recipe collection
1 tbsp vegetable or peanut oil
1 onion, sliced into rings
1 garlic clove, chopped finely
2-3 tbsp Thai green curry paste
1 3/4 cups coconut milk
2/3 cup chicken stock
4 kaffir lime leaves
4 skinless, boneless chicken breasts, cut into cubes
1 tbsp fish sauce
2 tbsp Thai soy sauce
grated rind and juice of 1/2 lime
1 tsp jaggery or soft light brown sugar
4 tbsp chopped fresh cilantro, to garnish
(Optional: 2 potatoes. You’ll need to increase the broth to cover them.)
(Also optional: a handful of peapods, which we always chuck in at the very end.)

Heat the oil in a wok or large skillet and stir-fry the onion and garlic for 1-2 minutes, until starting to soften. Add the curry paste and fry for 1-2 minutes.

Add the coconut milk, stock, and lime leaves. Bring to a boil and add the chicken (and potatoes, if you decide to include a couple). Reduce the heat and let simmer gently for 15-20 minutes, until the chicken (and potatoes) are tender.

Add the fish sauce, soy sauce, lime rind and juice, and sugar. (Also peapods, if you’re using them.) Cook for 2-3 minutes until sugar has dissolved. Serve immediately, garnished with chopped cilantro. We nearly always make a pot of rice to go alongside.

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