Thai food, Chinese food, Indian food, Italian food… okay okay I LOVE ALL FOOD! Over the last few years, my love of Asian food has just grown like crazy! The new fresh flavours (I say new because my pallet only really knew Mediterranean flavours while growing up) of ginger, lemongrass, lime, and coconut are just so yummy and have inspired me to expand my culinary attempts! One of these attempts (and successes), is a simple Thai Green Curry.
The thing about dinner…
When Stew and I got married, I actually had to decide on what dinner to make. I knew some staple recipes from what my mom used to make and recipes I tried or came up with when my passion for cooking kicked in. But with work, gym, and life… dinner was sometimes a bit repetitive. Stew being the amazing motivator he is, encouraged me to try new things that I always wanted to try. So, I thought, why not make Thai Curry? I can do it.
And so my research began… and guess what… it was as easy as walking down a grocery shop aisle. No, seriously. One day, while doing the weekly grocery shopping at Spar, I spotted some curry paste mixtures in a section of the spice aisle I never looked at before. One of them was Thai Green Curry paste… and I was like “Oh, why thank you, Jesus, for pointing that out”.
I grabbed a packet and looked at the back of the packaging and sure as day, the easiest recipe EVER was written there. Into the trolley it went, along with the rest of the ingredients the recipe required. The recipe was so simple and really delicious. I think I have adjusted the recipe since then, I seem to do that once I have made something a few times, but it is still great! Stew and I enjoy having it with some cauliflower mash, but you can serve it with anything you like! Basmati rice, noodles, or just like that with lots of extra veggies in it. Whatever you like goes!
Some recipe notes:
- I change the veg I add to the curry sometimes. I usually use zucchini or broccoli. You can use both, or you can add string beans, peppers if you would like.
- For the cauliflower mash, I used to simply steam some cauliflower until tender, and then put it in the blender with some cream, salt, pepper and a dash of nutmeg. After doing some research, I realised that steaming (or boiling) cauliflower takes away all the good nutrients from the veg. That’s not good, right? So, instead (and better this way), I now simply cut the cauliflower into small florets, put them in a baking dish with 2 tablespoons of coconut oil, salt, pepper and some grated fresh ginger. Bake for about 30 min at 200 degrees Celcius until tender. Once cooked, add it to the blender with some cream and blend until smooth. The flavour is so so so much better and it retains a lot more of its nutrients this way.
- The best part of this recipe is that you can make it in the morning, and keep it for dinner (I do this when we have evening German class), and the leftovers (if there are any) taste even better the next day!
Okay, enough of the chit-chat and more of the recipe!
PS: I promise I will get better at taking food pictures 🙂
Simple Thai Green Curry
- 500 g Chicken Breasts chopped into bite-sized pieces
- 1 Onion (Red or White) diced
- 2 Medium Zucchini (or 1 punnet of small zucchini) sliced
- 30 g Thai Green Curry Paste
- 3 cm Grated Fresh Ginger
- 1 Grated Garlic Clove
- 1 tin Coconut Milk (full cream)
- 125 ml Chicken Stock
- 2 tbsp Coconut Oil
I serve this with 1 large cauliflower that I make into mash
Heat up the coconut oil over a medium heat. Add in the garlic and onion and fry for about 5 min.
Add in the chicken and ginger. Cook until the outside of the chicken is white and the onions are soft.
Add in the Thai Gren Curry Paste and stir it all together so that everything is coated (2 min).
Add in the stock and coconut milk and stir until combined. Bring to the boil and cook for 5 min.
Add in the zucchini (and whatever other vegetables you would like) and cook for about 15-20 min at a low heat, until the chicken has cooked through and the flavours have combined.
*the longer it cooks the better, but you can serve at this point as well.
Serve with your choice of accompaniment 🙂