Thai Green Curry

This week I have been making “green” and Irish foods in honor of St. Patrick’s day, which has given me the perfect excuse to finally make thai green curry! I have already found my absolute favorite recipes for yellow and red thai curries, so this was the last one I wanted to master–but it was also the hardest. I have tried green curries in the past that have been bitter, bland and watery– but I have been working hard to perfect this one, and make sure it was none of those things! It’s creamy, a little bit spicy, citrusy, salty and all around just packed full of flavor, color and texture! This is the best green curry I have ever tried, so I hope you guys love it too.

1 Tbsp olive oil
1 onion, diced
3 tsp minced garlic
4 chicken breasts, cut into bite-sized pieces
salt and pepper
1 4oz jar thai green curry paste
1.5lbs dutch yellow/baby potatoes
1 15oz can baby corn
1 red bell pepper, sliced
2 c. frozen peas
1 can coconut milk
1/4 cup heavy whipping cream
fish sauce
Lime juice
basil/cilantro to serve

In a large pot of salted, boiling water, cook the potatoes until fork tender. Set aside. Over medium high heat, heat the olive oil in a high-sided pan. Add the onion and garlic, and cook for 5 minutes, until softened. Season the chicken well with salt and pepper, and add to the pan with the sliced bell peppers. Cook for 6-8 minutes. Add the curry paste and coconut milk, bring to a boil, then reduce heat, and simmer until the chicken is cooked through, and the sauce is thickened. Add the potatoes and peas and cook for a couple more minutes, until the peas are bright green in color. Add the cream according to desired thickness and mildness. Taste and season with more salt, or fish sauce, a pinch of sugar, and some freshly squeezed lime juice. Serve immediately with white rice and garnish with basil.

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