Manic Monday Meals: Thai Green Curry. Recipe and photos The Luminous Kitchen
Today really has been a manic Monday for me. Corey and I were up early and in our commercial kitchen to produce our grain free cereal, Norridge, for all the orders we have this week so I was hoping to post this earlier but the day ran away with us. This is my go to meal to cook for dinner after a busy day.
The best things about Thai curries is how fresh and flavorful they are. This Thai green curry is light and is a “cook once, eat twice” meal as it stores very well in the fridge for a few days and actually gets tastier as the flavors become enhanced over a day or two. You can serve it either with steamed greens on the side or add green veggies like broccoli, bok choy, zucchini and green peppers to it. Some fragrant jasmine rice goes perfectly on the side but for a healthier wholefood option I prefer to have brown rice with mine and it works really well together with the flavors of the curry.
The recipe here is for a freshly made curry paste if you want to try making it yourself. Its very easy but store bought curry paste works just as well, especially on a Manic Monday
Manic Monday Meals: Thai Green Chicken Curry
Prep time
Cook time
Total time
Ingredients
- 2-3 fresh green chillies, deseeded and roughly chopped
- 2 T chopped fresh ginger
- 3-4 cloves garlic, chopped or crushed
- 1 t (5 ml) dried fine coriander
- ½ t (2.5 ml) dried fine cumin
- a handful of fresh coriander leaves, roughly chopped
- 2-3 T (30-45 ml) water
- 2 T (30 ml) vegetable oil
- 1 can coconut cream
- 4 chicken breasts, skinless, sliced into thin strips
- 1 tsp (5 ml) palm sugar
- a few drops fish sauce
- 1 t sp (5 ml) lime juice
- salt to taste
- fresh coriander for garnish
- Jasmine rice to serve
Instructions
- Put the chillies, ginger, garlic, dried coriander, cumin and fresh coriander in a food processor and process to a thick paste adding a little water as needed. * if you don't have a food processor, a pestle and mortar work well too.
- In a large saucepan or wok, heat oil over high heat. Add paste all at once ( if using pre-made paste add 2T to the pan) frying quickly for 1-2 minutes, stirring continuously. Add coconut cream, turn heat down to medium and bring to a simmer.
- Add sugar, fish sauce, lime juice, and season well with salt.
- Add the sliced chicken and simmer for 10 minutes, then remove from heat.
- Serve on Jasmine or brown rice, steamed greens and top with fresh coriander leaves.
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