THAI GREEN CURRY CHICKEN
I discovered this recipe when I was in Amsterdam with my boyfriend for New Years a few years ago. We became hungry late at night because of our jetlag and couldn’t agree on what we should eat. We were walking around for way too long and most restaurants were closed. We finally stumbled into a little Thai restaurant. It was pretty much just us in the restaurant and we had a wonderful meal. This recipe is based on that serendipitous experience and is an easy weeknight meal to make because most of the ingredients can be bought at the beginning of the week or left in the pantry for a while.
1 pound boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
4 tablespoons green curry paste*
3 ounces trimmed green beans, cut into 1” pieces
1 (13-ounce) can coconut milk (shake vigorously before opening)
3 tablespoons fish sauce*
2 tablespoons chopped red bell pepper
1 (8-ounce) can sliced bamboo shoots, drained and rinsed*
¼ cup chopped basil leaves
Cooked basmati rice, for serving
Cut the cut chicken breasts into 1-inch pieces and set aside. Heat a large sauté pan over medium heat. Add the olive oil, garlic and green curry to the pan. Sauté until the garlic and curry become fragrant, about 30 seconds, then add the chicken.
Cook the chicken in the curry mixture for 3 minutes, then add the green beans and sauté for 2 minutes. Pour in half of coconut milk, lower the heat and simmer until the chicken is no longer pink inside, about 10 minutes.
Add the rest of the coconut milk, fish sauce, bell pepper and bamboo shoots, stirring to combine. Let simmer until heated through and slightly thickened, about 10 minutes. Stir half of the basil into the curry mixture.
To serve: Ladle the chicken and sauce over basmati rice and garnish with the remaining basil. To add a little more heat, add Sriracha over the top.
*Fish sauce, green curry paste and bamboo shoots can be found in the international section of a grocery store or at an Asian market