This was a delight to make and photograph. However, next time I will use half the amount of green curry paste. As it was a little too hot for my liking, although my men found it just right. Go figure! I also used for the first time, Garlic shoots.(See little picture at the bottom) I used them in the stir fry along with the green beans, Bok Choy and onions. They gave a gentle hint of garlic to the dish and stayed crunchy. A nice find at my local greengrocers.For the Thai Green Curry....
You will need....
2 Chicken breasts (skinned and chopped into large pieces.)
1 Onion (diced)
3 tbsp Green Curry paste (or a little less if wimpy like me)
1 tin Coconut cream.
Juice of 1 Lime.
1 tin Water Chestnuts (optional)
Dry fry the chicken pieces until all but done, toss in the onion and stir. When the onion is a little cooked, add the curry paste and stir again. Now add the lime juice, and then the coconut milk and stir. Let simmer for a few minutes. Or turn the heat off and let sit while you do the stir fry and rice. I added a tin of sliced water chestnuts at the end, just to bulk it out a little and give an added crunch to the dish.
Veg Stir fry......I used...
Bok Choy.
Onion.
Round long Beans.
Garlic Shoots.
Prepare your vegies by washing them and cutting into largish pieces.
Heat the wok and add a little oil. I used a garlic and chili infused
oil. Onions in first, then bok choy, green beans and garlic shoots.
Toss and turn until all have cooked but not sloppy and soft. Leave a little crunch to them.
You are done.
I served mine with Jasmin rice. Once plated up, dress with a little pickled ginger over the chicken and coriander.
This fed 4 hungry adults, 2 of which wanted more, but there was none.
