Recipe by Keolani
This is from Americas Test Kitchen with my own additions and subractions to suit our tastes. I've tried several recipes trying to find a curry that I like at home as well as what I can get from a restaurant. This one did the trick for me. Hope it works for you. You can adjust the amount of curry paste to the heat level you like. Just remember that as you remove heat you also remove flavor. Just experiment till you find what works for you.
Top Review by Purplepen
This was my first time attempting "real" thai food at home and it was a great success! I only used 2 Tblsp curry paste and will probably use at least 3 next time (and we don't like spicy food). I also subbed chopped chicken breasts for the thighs. I used shitake mushrooms but didn't really notice them in the dish so I will probably omit them next time (they are spendy little boogers!). I really liked the pepper strips and the bamboo gave it a nice crunch (although I think I will try the spears next time because the strips were too small for my tastes). I think I will do some more experimenting with which veggies we like the best. Also, the fish sauce is stinky! But my sister (who cooks thai food often) says that omitting the fish sauce is like omitting BBQ sauce from BBQ ribs - a big no no! Anyways, thanks for a great and fairly easy recipe!
- 2 (14 ounce) cans coconut milk, do not shake (unsweetened)
- 2 -4 tablespoons green curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 1⁄2 lbs boneless skinless chicken thighs
- 4 ounces shiitake mushrooms
- 1 medium red bell pepper, stemmed, seeded and cut into thin strips
- 1 (8 ounce) can bamboo shoots, drained. (I like strips best)
- 1 tablespoon lime juice
- 1⁄2 cup fresh basil leaf
Directions See How It's Made
- Carefully spoon about 1 cup of the thick cream from one can of coconut milk.
- Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.
- Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.
- Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil).
- Continue cooking until the curry paste is very aromatic.
- Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.
- Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute.
- Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
- Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
- Cook until chicken is cooked through.
- Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice.