I absolutely LOVE Thai coconut curry. So I set out to recreate it myself. What I found was it is super quick and super easy to make! I usually make green, but you could make it with red curry (chili) paste too!
Tools you'll need:
Plastic cutting board for the meat
A second cutting board for the veggies
Collander or rice cooker/small sauce pot
Soup pot
Veggie knife
Meat knife
Ingredients:
2 lbs boneless skinless chicken thighs
2 lbs fresh shrimp (if you don't like seafood, add another lb of chicken thighs)
2-4 Tbs fish sauce
2 Cans coconut milk
1 32-oz box/can of chicken stock
1 Head of bok choy washed and cut into bite-sized pieces
2 Small cans of water chestnuts (sliced or diced)
2 Small cans of bamboo shoots
2 Small jars of green curry paste
4-5 Tbs fresh ginger paste
Juice of 1 fresh lime
1/2-2/3 of a bunch of fresh cilantro leaves roughly chopped
2-3 Cloves minced garlic
1 large onion sliced/diced
2 tbs olive oil or avocado oil
Optional: 2-3 large thinly sliced carrots, 2 potatoes peeled and diced, 1 head of broccoli florets, pea pods
Rice noodles or Jasmine rice
Instructions:
On the plastic cutting board, cut the chicken into bite-sized pieces. In the soup pot, heat the oil. Add the diced onion. Add the chicken and cook until the chicken is done. Add the garlic, ginger and the curry paste. Cook until fragrant, usually a few minutes. Add the rest of the ingredients except the bok choy and shrimp. Let simmer for a good 30-45 minutes or until the veggies are soft. Add the shrimp and bok choy. If the shrimp are pre-cooked, it won't take long for them to heat. If they are raw, let simmer until they are pink. Taste the soup. If it is bland, add a little salt. Add other seasonings as tastes desire. I LOVE ginger, so I tend to go heavy on the ginger in the beginning of the cooking process. You can get the ginger paste in a squeeze tube at the grocery store.
While the curry is simmering, cook the rice. If doing the rice noodles, boil water in a pot, remove from the heat, and place the noodles in the water for a few minutes and then drain. They don't take long to soften. Serve the curry over the rice or noodles. Mangia!
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