Slightly sweet, slightly spicy coconut milk swaddles the protein and vegetables in a magnificent flavor cloak in this Thai green curry with chicken. This dish easily makes my Top Ten list.
- 2 tsp. cooking oil
- 2 Tbsp. Splenda (or sugar)
- 1 cup chicken breast sliced thin on a diagonal. (You can substitute shrimp, beef, or pork)
- 1 can unsweetened coconut milk
- 3 cups any fresh vegetables you like (optional). Examples include carrot, yellow squash, zucchini, green onion, frozen peas, green beans. The vegetables must be cut thin for quick cooking. You can also use broccoli florets. If you use them, steam them a bit first and do not put them in until the last minute of cooking the dish.
- 1/2 can green curry paste (these are small cans — smaller than small tuna cans, and I recommend the Maesri brand. Look for it at your local Asian market.)
- 1 large can bamboo shoots, drained and rinsed (be sure you get the kind that are cut into long thin strips — not the big globs!)
- 1/2 cup thin strips of red bell pepper (optional) (to add color and variety to the dish)
- 1/2 cup thin strips of green bell pepper (optional) (to add color and variety to the dish)
Boil 4 cups of water in a large saucepan. When the water comes to a boil, boil the bamboo shoots for 5 minutes, then pour into a colander and allow them to cool a bit.
Slice your boneless chicken breast thinly. It helps if it is partially frozen. Slice it on a diagonal for the most tender result.
Add 2 tsp. cooking oil to a hot skillet, followed closely by 1/2 can green curry paste. Stir about 2 minutes over medium high heat. Warning! It pops — and it creates fumes! If you have a splatter guard, use it.
Put the sliced chicken pieces, a pinch of salt and 1 Tbsp. Splenda or sugar into the skillet with the paste and cook over medium high heat for about 5 minutes while keeping the mixture moving. I use a bamboo spatula, but a silicone one or a wooden spoon would work.
Add the bamboo shoots, any fresh vegetables you’ve elected to use (OTHER THAN the peppers — those go in last), and 1 can coconut milk. Stir well and continue to cook while stirring about another 2 minutes. Taste the mixture. If necessary, add your 2nd Tbsp. of Splenda or sugar.
If you are adding strips of peppers, do so in the last minute. You want their colors to be bright and you want them to retain their crunch.
If you’re not watching carbs, serve this with rice. If you are watching your carbs, you might want to serve it in small bowls so you can get every drop of the intensely flavorful sauce.
Can’t handle spicy stuff? Use less of the green curry paste.