Today I am sharing one of my all time favorite take out dishes with you. Green curry is just a little slice of heaven on earth. I can’t put my finger on exactly what it is that makes me insanely obsessed with this dish. Maybe it has something to do with the perfect balance of sweet, salty and spicy. Or maybe it’s the smooth coco-nutty flavor. Or maybe it’s this lame intro that’s making me feel kind of bad inside. Either way, it tastes good when you eat it, and that’s the main thing.
Being that I have ordered this dish from every Thai restaurant within 15 square miles of my house, I feel like I was able to decide exactly what I wanted to do when I made the dish myself. The main thing is that you cannot over cook it! When I first tried to make this curry, I had the idea that the pot of delicious coconut broth would be simmering for hours on the stove, wafting scents of coconut and lime leaves throughout my home. I also thought the chicken would simmer in the broth and get nice and tender. Ya…no. That was wrong. When I finally tasted it, it had no flavor. It tasted dull and one dimensional, it was missing that delicious balance of flavors that I love so much. Not to mention, the chicken was 100% rubber.
Finally I asked the sweet owner at the restaurant I order from the most, and he said you can’;t over cook it.! Simmer the sauce until it’s heated through, then add the chicken and continue simmering JUST until the chicken is cooked through.
Next time I made it, I followed his strict instructions and BAM. It was perfect.
I really hope you guys try this out if you are into Thai food like I am. This curry is out of this world.
As usual, please let me know in the comments below if you have an idea for Take Out Fake Out! See you all next week.
Thai Green Curry Chicken
Total time: 30 minutes
Total time where you’re actually doing things: 5 minutes
What you need:
- 4 boneless skinless chicken breasts, sliced thinly
- 2 tbsp coconut oil
- 1/4 cup green curry paste
- 1 tbsp sugar
- 2 red chili peppers, sliced thinly (add more chili’s if you like it more spicy!)
- 3 whole lime leaves (fresh or dried is fine, you can find them at your local Asian grocery)
- 3 cans coconut milk
- 2 tbsp fish sauce
- 1 bell pepper, sliced thinly ( I used yellow ’cause that’s what I had on hand, but whatever color you want is fine)
- Juice of one lime
- Jasmine rice for serving
In a pot over medium high heat, add the coconut oil and heat until super hot! Add the curry paste and saute for 1-2 minutes until fragrant. Add the sugar, red chili peppers and lime leaves and saute for another minute or two. Add the coconut milk and stir to combine, bring to a simmer and then reduce the heat to medium low or low, you want the liquid to be just simmering, try your best to not allow the mixture to come to a boil, reduce the heat if it is getting too hot.. Add the chicken and peppers and continue simmering for 20-25 minutes until the chicken is cooked through. Add the lime juice and stir. Remove the lime leaves and discard.
Serve hot over fresh jasmine rice. Enjoy!