Green Thai Curry in a Hurry Print Email

Chicken or shrimp in a coconut curry with plenty of veggies, this Thai style curry is ready in 30-45 minutes.

1-2 TBS canola oil
1 med onion, bite-sized chunks
2 large carrots, sliced on a bias
2 celery stalks, sliced on a bias
1 red bell pepper, bite-sized chunks
2-3 TBS Green Curry Paste, to taste (available at Tony's)
4 cups chicken, veggie or seafood stock
1 can unsweetened coconut milk (use more if desired)
1.5 lbs boneless chicken breast (or shrimp, pork or firm tofu)
Optional: Fish Sauce, brown sugar – to taste
Garnish: Fresh basil leaves

In a Dutch oven or heavy non-reactive pot, sauté veggies in oil until wilted and lightly browned. Add curry paste, stock and coconut milk; bring to simmer, skimming as needed.

Braise uncovered pot over medium heat until veggies are tender. Meanwhile, taste and adjust with fish sauce and pinches of sugar, or more curry or coconut milk.

Cut chicken breast into bite-sized pieces; or peel, devein and split shrimp and add to curry, simmering several minutes to cook. Serve over or beside Jasmine rice in a bowl with a slivered basil leaves as a garnish. Serves 4-6. – Chef Mick Rosacci, --