This green curry comes together in less than 30 minutes, and only uses 1 pan for cooking! It’s fragrant with lots of herbs, and you can add whatever veggies you have on hand (a good way to use up leftover vegetables at the end of the week). I think I was inspired by a recipe from one of Jamie Oliver’s cookbooks, but I’ve modified it a bit since that version was a bit too runny.
Green Curry (serves 3-4)
You will need:
- 1 inch fresh ginger, peeled
- 1 jalapeno pepper, seeds removed
- 1 small bunch of cilantro
- 4 cloves of garlic
- 1 lemongrass, chopped (tough outer layers removed and top trimmed)
- 3 green onions, chopped smaller
- 1/2 t sesame oil
- juice from 1 juicy lime
- 1 t soy sauce
- 3/4 c chicken broth (plus more to thin out sauce if needed)
- 1 can coconut milk (unsweetened) (~16 oz.)
- about 1/2 lb green beans, trimmed
- 1-2 carrots, sliced
- 4 boneless, skinless chicken thighs cut into bite-size pieces
Instructions
- Use a food processor to make a paste/sauce base out of the ginger, jalapeno, cilantro, garlic, lemongrass, green onions, sesame oil, lime juice, soy sauce, and chicken broth. (You can use a blender, too, but might need to add a bit more liquid so you can use some of the coconut milk here.)
- Heat pan over medium-high and add some cooking oil. Season both sides of chicken pieces with salt and pepper, then brown the chicken pieces on both sides (~3 min per side).
- Add the sauce base to the chicken as well as the rest of the coconut milk. If it is too thick, add more chicken broth. Bring to a boil.
- Add in the vegetables and continue to cook until they are just softened and sauce has begun to thicken slightly. Season with salt if needed.
* You can substitute snow peas, bell peppers, zucchini, broccoli, or even mushrooms — all delicious. Just adjust cooking time so they don’t overcook and become mushy.
Wonderfully Made 