Thai Green Curry

Just in case you aren’t sure what this picture is- it’s a snapshot of love.  At Thirsty Goose Farm, love is often spoken tangibly, and Thai green curry is a favorite act of affection.  When any of my people need some TLC, they ask for curry.  I keep the ingredients on hand like a box of band aides- always ready to fix a boo-boo, or at least serve up some gastronomic tenderness.  Just this weekend I got “the call” and immediately dropped my pruning shears and sautéd a batch of green curry comfort.

 Early in adulthood I was introduced to Thai food and never craved Chinese again!  When I bravely ordered green curry as a young woman rather naive to ethnic food, I had no idea that twenty years later I would be cooking this dish up hundreds of times, getting all my family and friends hooked.  It’s become my signature dish, alongside wedding present brownies, cardamom bread and salsa..  My daughter in law simmers this by the gallon, I think it’s the fuel getting her through graduate school lol.

If you follow my recipes, then you are familiar with my stipulation for simple.  Life is complicated- cooking shouldn’t have to be.  If you like tedious kitchen labor- as my homemade croissant and macaron making daughter does, then go for it!  As for me, I want as few steps and dirty dishes as possible while still enjoying fresh and healthy ingredients.  If loads of flavor and real food is your heart’s desire (and one pot cooking!!) this is a recipe you just gotta try!

I usually make 2-3 times this recipe because we love the leftovers.  This recipe should make about 2 quarts, a small serving being 1 cup.  You can add as many vegetables as you want, and more coconut milk if you like it saucy.  And of course more curry paste if you want more flavor (just remember it carries heat as well) Feel free to skip the chicken or substitute with something else (Alaskan salmon is amazing!)

Thai Green Curry

1 TBSP coconut oil (or any high smoke point oil, such as avocado or grapeseed)

½ can green curry- Maesri is my current favorite.  For years used I used Thai Kitchen- it’s very flavorful but not as “hot”, so if you want flavor but not much heat that would be a better paste for you. 

2-3 chicken breasts or 5-6 thighs, raw meat chopped in 1 inch pieces

4 cups chopped vegetables.  We tend to use and assortment of

zucchini

green beans (usually frozen)

peas (usually frozen)

carrots

cauliflower

butternut squash

eggplant

cabbage

asparagus

whatever vegetables you have on hand and like to eat!

1 TBSP soy sauce – more or less to taste

2-3 tsp brown sugar- to taste

1 can bamboo shoots- the texture adds so much!

fresh chopped basil

2 (15 ounce) cans coconut milk-

I always use full fat.  Chaokoh is my favorite; currently I’m buying boxes of Aroy-D on Amazon (it comes out to 2 dollars for a 33.8 oz box which is 1 dollar a can and I feel the box is probably healthier packaging due to chemicals in can linings.  It’s quality is almost as good as Chaokoh)

Start cooking rice. (I’m rice cooker dependent.  On the stove top I end up burning it E-V-E-R-Y S-I-N-G-L-E-T-I-M-E)

Heat oil in a large pan, then add curry paste and stir 1-2 minutes till very fragrant.

Add coconut milk and cook to a simmer for 2-3 minutes

Add raw chicken and bring back to gentle simmer for about 4 minutes

Add all vegetables and simmer till tender (but not mushy)  Usually 5-6 minutes

Add bamboo shoots, soy sauce and brown sugar to taste.  Add more curry if you want it spicier.

Ladle over rice and top with fresh basil. 

Healing powers double if served with a hug.