2 May, 2019
Thai Green Curry
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Curry is a gift passed down from the flavor gods to humans. There can’t be any other explanation for its divine existence.
Last week we were on vacation and we had a lot to celebrate: our 1 year anniversary in New England and my birthday. That’s right! Dirty Thirty, my friends! Unlike the stereotype, I actually couldn’t wait to turn the big three ohhh. It’s always exciting entering a new era of your life and I have so many plans and much to look forward to over this next decade.
Since it rained all but two days of our vacation week, I wanted to make something comforting for our Saturday night dinner. We are huge fans of Thai cuisine and make it often, mostly because my sweetheart’s favorite meal is Pad Thai. This time I made Thai Green Curry: a little sweet, a little spicy, a little tangy, and a whole lot of rich deliciousness. What’s really amazing about this dish is that it takes so little time to cook, 20 minutes or so, yet it delivers very deep and complex flavors.
Tips for the dish:
- When I say “thinly slice” the chicken, I mean thinly slice it. I don’t think I need to go into details as to why.
- 1/4 cup of curry paste is half of a 4 oz jar of Thai Kitchen curry paste.
- The rice I serve this curry with (and primarily the only rice we use in my home) is Niko Niko Calrose Rice. I like the consistency of it and it doesn’t get soggy when served alongside especially wet dishes like this. You can use any kind of rice, I just prefer this one.
- Don’t be afraid to adjust the flavors to your liking! I add a little extra lime, ginger, and fresh cilantro in the Spring/Summer for a brighter meal. In the Winter, I add extra curry paste and a few bird’s eye chilis for some heat. I also skip the fresh garnish for a heartier, stew-like curry.
I paired this with a Peach Super Duper Soak by Trillium Brewing Company and it may have been one of the best decisions I’ve ever made.