This is titled “one pot meal” but no I do not work for Food TV or Rachel Ray. It is one of my go to weekend meals (I don’t really eat dinner usually…and it’s too much to make for lunch…)…I did have some very strange cravings for it this morning.
It works as a great side soup if you’re doing a lite wrap or roast beef sandwich. It smells unbelievable as it is perfumed with a variety of herbs, and tons of basil and cilantro. The base for this stew is chicken stock along with some veggie stock. I used whatever I had left in my pantry. Some people just don’t like this curry. For me, it was more like an acquired taste. It didn’t take me long because I love this unique flavor…Well at whole foods this was the last curry pack left, so I guess the tides are turning. You’ll see people usually ordering red curry or something like this. My favorite place to eat this is at Penang.
If you’re insecure about this dish, use this kit. I like to get the full on paste they sell (separately) but this kit rations out portions (green curry to coconut milk ratio..and a packet of random herbs I don’t even know what they are..just throw it in..)… I don’t actually need this kit but everyone’s a little nervous making this for the first time. Parameters on how to “cook this right” are always iffy when you are not from Thailand.
That said you will also need fish sauce and broths. I’m using veggie and a little chicken stock. You want to go easy on these stocks because you really want to taste the green curry and coconut.
Start by cooking the chicken with the paste. You’ll add coconut milk (1 tablespoon) to the hot pan first. The directions behind this packet are excellent.
I cooked this in the microwave. Once you start cooking rice in a microwave it will be very hard to go back to doing things the old way. Wash the rice and add water. The amount of water is usually 1 inch taller above the rice line. Cook for at least 10 minutes. If the rice is too hard, fluff it up and push it back into the microwave. Keep playing it by ear until you get desired doneness.
I always add extra cilantro. You can also add small green peppers for heat, or add sriracha later after you serve.
You can eat this as a stew….Or soup. There are varying degrees of thickness. For example if you added a roux or something like this you’ll get something much pastier. I like it quite loose. Some people like to go heavy on the coconut and others curry. I’m sure there is some expert reading this who is actually from Thailand…There’s not a perfect way to do this dish for us non experts, just go with your gut…I’ve made this about 20 times or so in my life so I’m only getting the jist of it.. I like extra coconut and like to go heavier on the curry flavor. It’s literally a matter of throwing in veggies and chicken to a pot, the coconut milk will go last. I did not find any canned bamboo shoots so I skipped out. Never add beef to green curry the flavor doesn’t work. I’d suggest adding shrimp or fish even if you want to replace the chicken. Or do a mixture.
Serve hot over jasmine rice! Comfort food, can’t be beat.