My Thai green chicken and vegetables curry is simply fragrant, delicious and easy to recreate. I use an already made green curry paste for this recipe to ease people on a busy schedule. You can make your own of course and I will later make a recipe for it. This curry can be easily adjusted to anyone.
You can omit the meat, shrimp paste, fish sauce and replace the chicken stock by vegetable stock and it becomes a vegan/vegetarian dish. You also can change the type of protein you desire such as pork, beef, duck, fish, prawns, lobster.
1. Using your favourite casserole dish, sauce pan or stew pot, melt the coconut oil on a high heat.
2. Add the curry paste to the coconut oil and cook until it looks like it is separating (split).
3. Meanwhile, cut your chicken in piece of approximately 3 cm or 1 inch. Add the chicken to the paste and cook (seal) the chicken at high heat. Keep cooking for 10 min at high heat and only stir every 2 min for few seconds.
4. Whilst your chicken is developing flavours, peel your onion, ginger and garlic.
5. Add the diced onion (1 cm) and cook until they look translucid. Keep cooking for 4 min stirring only every two minutes.
6. Meanwhile, chopped roughly your ginger and garlic. Add both ingredients to the pot and stir it through the dish for few minutes.
7. Grab a bit of aluminium foil and envelop the shrimp paste into it. Place the shrimp paste on a gas burner for 30 seconds on each side. Let it cool down. This accentuate the flavour of the shrimp paste.
8. Keep on eye on the pot and stir from time to time. Chopped your chilies and lemon grass and add it to the chicken. Throw in the palm sugar and cook for a further 4 min.
9. By now, you should feel like your kitchen is back on the street of mainland Thailand or the street market of Phuket. If you have never been there, close your eyes, breath and feel the cultural discovery through the smell of your dish.
10. Shake the coconut cream and pour it into the pot, stir the pot and add the chicken stock. Keep cooking until the liquids reach boiling point (big bubbles). Reduce the heat and cook to what we call simmering point (small bubbles on the edge of the pot).
11. During this process, peel or grate the skin of the kaffir lime and add it to the pot. If you cannot find kaffir lime, use kaffir lime leaves. Cut them thinly and add them to the curry. Them give an authentic flavour to the dish.
12. Wash the coriander, mint and green onions. Keep the coriander leaves for the presentation and throw the coriander stalks into the pot. slice the green onions and add them to the curry. Give it a quick stir and keep simmering.
13. Now, wash and cut your broccoli, cauliflower, Zucchini (cut in batons), red capsicum (Cut in 3 cm squares), slice peeled carrots and add them to the curry. Bring back the curry to boil and simmer until the vegetables are tender (10 min).
14. Whilst this happen, prepare your dishes and your garnishes. Here I served on the side a bit of fresh lime, chili and palm sugar in case I needed to adjust my curry to my tastebuds.
15. Once your vegetables are just tender, add the mint leaves, the fish sauce and ½ lime juice. Stir everything and check the seasoning of your curry before you serve it.
16. The curry should feel a little hot and salty. The lime juice is there to balance it all. If it is too salty, add a bit more lime juice. If you feel it is too hot add a bit more palm sugar.
sealing a meat at high heat means, cooking strongly that the protein of the chicken caramelised a bit on the outside, which keep the juice inside your meat. That is the key to keep it tender.
You can dismiss the shrimp paste and fish sauce if you know anyone with seafood allergy.
You could prepare all the chopping and cut in advance as we call it the “mise en place”. However, this create more dishes to wash and takes more time. This recipe is explained to go as fast as possible.
When you season is better to put less at first and taste. Add a bit more and taste again. Repeat until you are happy. When you season too much, specially with salt, you can’t take it out of the dish and it ruins it. Right seasoning enhances flavours, poor seasoning makes a dish dull. Experiment with your friends. Better be safe and put less and let people adjust to their taste.