How have I not made Thai Green Curry before!? It is hands down my favorite Thai dish and as a 26 year old lady this is my first time making it at home. There is nowhere around here I can order it and I can’t even tell you the last time I had it! I even had big plans to get some when in CA, but after 10 days of stuffing my face I never had the chance to. So… since EB (Eric’s nickname!) was gone at a convention this week I thought I’d make it. When EB is away CB will make whatever she wants 🙂
Here’s the veggies I used:I had this preconceived notion that since green curry is so good, it would be really difficult to replicate that flavor at home… this thankfully was not the case. It was pretty simple and was so full of spicy curry, and creamy coconut flavor.
If you haven’t used bamboo shoots before this is a great dish to add them. They’re slippery with a slight crunch and I think they absorb the flavor of the dish really well. I also love using broccoli in saucy dishes because of how the florets soak up the sauce in every bite. The sticky rice completed this dinner making it just like Thai restaurants. I didn’t know how to make sticky rice and found out you have to buy a specific type of rice to make it. So when I was at the Asian grocery store I was on the lookout and came across a bag of Thai Glutinous Rice and after some googling I found out this is exactly what I was looking for. It was also so simple to make… in the MICROWAVE! Details below in the recipe.
This Thai Green Curry was exactly what I was craving and I hope you’ll find it just as satisfying if you give it a try.
Thai Green Curry + Sticky Rice
Makes 4-6 servings
Thai Green Curry
1 to 1.5 pounds chicken tenders
2 tablespoons coconut oil, divided
1 small white onion
2 cloves garlic – minced
1 tablespoon fresh ginger, minced
A few pinches of salt, divided
1 red bell pepper, deseeded and cut into strips
1 medium broccoli head, cut into bite size florets
1 (8 ounce) can sliced bamboo shoots, drained
3 tablespoons Thai Green Curry Paste
1 (14 ounce) can coconut milk
1 tablespoon brown sugar
1 teaspoon soy sauce
1/2 cup water
thai basil, for garnish
1 cup Thai glutinous rice
1 -1.25 cups of warm water, enough to cover rice plus a little extra
Thai Green Curry
Heat a large saute pan over medium heat with 1 tablespoon of coconut oil, lightly salt the chicken and cook through. Once the chicken is cooked, remove from pan, cut into bit size strips and set aside on a separate plate.
In the same saute pan over medium heat, add the remaining 1 tablespoon of coconut oil. Add the onion, garlic, ginger, lightly season with a pinch of salt and cook about 5 minutes until the onions are translucent but not browned. Next add the bell pepper, broccoli, bamboo shoots and another pinch of salt and cook for about 3 minutes stirring occasionally. Next add in the cooked chicken and stir in the curry paste and cook for 3 minutes stirring constantly. In a separate bowl mix together coconut milk, brown sugar, soy sauce and water. Add sauce mixture to the pan and gently stir until everything is well combined. Let the sauce in the pan come to a boil, cover and reduce heat to simmer for 10 minutes.
In a medium size microwave-safe bowl stir together the uncooked rice and warm water, let it soak for 10 minutes. After the soaking time is up, cover the bowl in plastic wrap and microwave for 3 minutes. Take out and stir well, add the rice bowl back into the microwave and cook for 3 more minutes. Take out, stir gently all the way through and give it a taste test, the rice should be done, but if it isn’t recover it and continue to microwave in 2 minute increments until it is fully cooked.
Serve the Thai Green Curry garnished with Thai basil along with a side of sticky rice.
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