Alright, let’s talk about making Thai green curry today. I actually whipped this up earlier and it was surprisingly straightforward, didn’t take much time at all.
So, first things first, I gathered all my bits and pieces. I already had a can of coconut milk in the cupboard, which was handy. Had to grab some green curry paste – the pre-made stuff is just easier for a quick meal, let’s be honest. I used chicken breast this time, about two pieces. Also needed some veggies, so I went with a red bell pepper and some green beans I had in the fridge. Oh, and a can of bamboo shoots, always good in curry.
Getting Started
Prep was simple. I diced the chicken into chunks, maybe an inch or so big. Washed the green beans and snapped off the ends, then cut them in half. Sliced the red bell pepper into strips. Drained the bamboo shoots. That’s pretty much it for the prep.
Then, onto the cooking part. I got my large pan, a wok works great too, and put it on medium-high heat. Added a splash of vegetable oil.
Once the oil was hot, I spooned in about two tablespoons of the green curry paste. Stirred that around for maybe a minute. You know it’s ready when you can really smell that curry aroma filling the kitchen. Just keep it moving so it doesn’t stick or burn.
Next, I poured in about half of the coconut milk. Stirred that into the paste until it was all mixed and bubbling gently. Let that cook for another minute or two.
Putting it all Together
Then, I added the diced chicken to the pan. Stirred it around to coat it in the curry mixture. Kept cooking and stirring until the chicken was mostly cooked through, no longer pink on the outside.
After the chicken was looking good, I added the rest of the coconut milk. Then I tossed in the vegetables:
- Green beans
- Red bell pepper strips
- Drained bamboo shoots
Gave everything a good stir to combine. Brought it all up to a simmer.
Once it was simmering, I turned the heat down to low, covered the pan, and just let it cook for about 10-15 minutes. Basically, long enough for the chicken to be fully cooked and the vegetables to be tender but still have a little bite. I like my green beans with a bit of snap still.
Before serving, I gave it a taste. Sometimes I add a splash of fish sauce for saltiness or a pinch of sugar to balance it out, but today the paste and coconut milk combo tasted pretty balanced already, so I left it as is.
And that was basically it. I served it hot, ladled over some steamed jasmine rice I’d made while the curry was simmering.
Super quick, really easy, and tasted fantastic. Definitely a go-to when I want something flavourful without spending hours in the kitchen. Clean-up wasn’t too bad either, mostly just the one pan and the cutting board.