Thai Green Curry

The first time I was introduced to this dish, I was amazed that there is such a thing called green curry. Being Vietnamese, I have always been accustomed to yellow curry, adapted from Indian cuisine, which consists of boned-in chicken, onions, coconut milk, potatoes, and yellow curry powder. Thai green curry on the other hand has tender chunks of chicken, the sweetness of the coconut milk, vegetables such as bamboo shoots and tomatoes, and a the strong aroma of the green curry paste and kaffir lime leaves.

Green curry paste can be made from scratch, though for your convenience, they can be found in the spice section of your local Asian market.


The kaffir lime leaves is one of the key ingredients as it adds to the strong aroma of the dish. This, can also be found at your local Asian market in the frozen section.


Thai Green Curry with Chicken (Adapted from The Best of Vietnamese and Thai Cooking by Mai Pham)


Ingredients:
1 1/2 cups unsweetened coconut milk
2 tbsp green curry paste (use 1 tbsp if you want a less spicy taste)
1 stalk lemon grass, cut into 1-inch pieces and bruised with the back of a knife
1 cup homemade unsalted or canned low-sodium chicken stock
2 tbsp sugar
2 kaffir lime leaves, cut into thin slivers
1 lb boneless, skinless chicken breast, sliced into 1/4-inch-thick strips
2 cups bamboo shoots
2 red ripe tomatoes, cut into wedges

Instructions:
1. Heat 1/3 cup of the coconut milk into a nonstick stir-fry pan over moderate heat until bubbly and hot.

2. Add the curry paste and lemon grass, and stir until fragrant, about 1 minute.

3. Add the chicken stock, fish sauce, sugar, and lime leaves. Bring to a boil.

4. Add the chicken and cook until it turns white, 3 to 5 minutes. Reduce the heat to low.

5. Add the remaining coconut milk, bamboo shoots, and tomatoes.

6. Continue to simmer until the vegetables are thoroughly hot, about 3 minutes. Do not allow coconut milk to boil vigorously, as it will separate.

7. Remove from heat an garnish with basil and cilantro.