I’m so happy to introduce you all to what is legitimately one of Etienne and I’s favorite dinner dishes. We’ve been making this for a few years now, slowly tweaking it along the way. You might have heard me mention a while back that one of our little traditions is to make a curry on Friday nights, and I alluded to this little gem of a recipe. I’m not sure why it’s taken me so long to actually post this curry on the blog (distractions), but by keen deductive reasoning I could probably tell you it’s because we scarf it down like wild animals before I can snap a photo.
Anyway, before we get to the wonderful aromatics of this dish, let’s talk about your weekend! What did you get up to!? The Calgary Stampede is in full swing here, and it’s always an exciting time in town. Free pancake breakfasts throughout the city, parades, bands, food, rides….what am I missing? Oh – the rodeo!! This year Etienne took Oscar downtown to watch the parade, and on Sunday night I was lucky enough to see the grandstand show! It was amazing. Jann Arden performed, there was a fiery (literally) tightrope walker, dancers, and acrobats galore. Won – der – ful!!! I don’t think we’ll make it to the actual rides because it’s a million degrees here in Calgary lately and I don’t think I could hack the heat along with the crowds.
So, with all this rodeo’ing going on, I should have probably posted something more outdoor bbq-esque, but I had snapped the photos for this curry quite some time ago and I just couldn’t wait any longer to share it with you.
This recipe has more than a few redeeming qualities:
Check, check, check. If you like Thai spices (who doesn’t!?) you’re going to really appreciate this curry. You can completely customize the amount of spice you use based on your preference and tolerance of heat. We like to use about 3 tbsp of green spice paste, and it’s fairly spicy. We’ve tried using the full package, and it’s do-able, but maybe a bit too intense for our liking. If you’re new to spice, I would start with 1-2 tbsp. We usually use these spice paste packages, found online or in many grocery stores.
You can use any variety of vegetables for your curry, but we usually stick to things like carrots, snap peas, peppers, baby corn and sometimes broccoli. As long as you keep it to about 2 cups, you can be as creative as you’d like! One thing to keep in mind is the moisture content of the vegetables; we find that when we use bell peppers the curry is a little more watery than it would otherwise be.
The special (and super important) ingredient to this winning dish? Fresh basil. And LOTS of it! I’m so pleased that I got to use my homegrown basil for this particular curry! My garden is really contributing! Hooray!
The basil is chopped up and added to the sauce along with the vegetables, and it just adds the perfect depth of flavor to the dish.
We use chicken in this recipe, but you could easily swap it for pork, or leave the chicken out altogether and serve this dish up for meatless Monday!
From chop, to simmer, to serve, this green curry takes about 30 minutes. Not too shabby for a weeknight dinner! The next time you’re craving Thai food, give this curry a chance. I’m confident it could be on permanent rotation in your house too.
Until next time – and just because it’s Stampede here – I’ll throw in a YEEHAW!!!! before I go. Cheers!
Thai Green Chicken Curry
Yield 3-4 servings
Classic Thai green curry flavors with a hint of sweet basil and served with fresh vegetables and chicken.
- 1 can (400mL) coconut milk (light or full fat)
- 1/4 cup chicken stock
- 2-3 tbsp Thai green curry paste*
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 large chicken breasts, diced
- 1/4 cup chopped fresh basil leaves
- 2 cups assorted fresh vegetables (bell pepper, carrots, baby corn, snow peas)
- Rice, for serving
- Cilantro, for garnish
- In a large wok over medium-high heat, whisk together the coconut milk, chicken stock, green curry paste, fish sauce and brown sugar. Allow the mixture to come to a boil, then reduce the temperature to low-medium and simmer for 10 minutes, stirring occasionally.
- Add the diced chicken, and cook for 5 minutes.
- Add the basil, then the vegetables, and return to a boil, before reducing temperature again and simmering for about 10 minutes, or until the chicken is cooked through and the vegetables are fork-tender.
- Serve immediately over rice, garnishing with cilantro if desired.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Thai green curry paste can be found at most grocery stores in the Asian aisle. See full post for more details.
- Swap the chicken for pork, or for a vegetarian curry, omit step 2.
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