Honestly, in the last few weeks I haven’t felt like posting much. Not because I didn’t want to – that’s not at all the case. I love posting my recipes to share with you so it was incredibly difficult to force myself to just relax and recover from the demon plague of a flu we’ve all had. Every single one of us has been hit with some kind of yucky bug and we’re all just starting to feel like ourselves again.
I just wanted to take a quick moment to let you all know what was going on since it’s been quieter on here than usual. Thanks so much to everyone who sent emails and messages on social media to check up on me!
You guys are so awesome and to know I have so many supportive people on my side is so heartwarming. <3
After I started feeling like my usual crazy in the kitchen self, I just had to make one of my favorite comfort foods.
Thai green curry chicken is an AMAZING dish that’s similar to American/Canadian chicken soup but from Thailand. It has a lot of healthy ingredients so it was perfect dish to help get me back on the mend. 🙂
Seriously, I’m in pure heaven whenever I make this.
The first time I had Thai green curry was before my husband and I were married. We used to explore Chinatown and some of the more culturally diverse areas here in Toronto to see what kinds of tasty things we could find.
I remember one night (I think it was after a late night movie), we decided to take a walk through Chinatown and see if there were any restaurants still open. It was about 3am, so most places were closed!
On a side note – it’s been a long time since I’ve been able to stay up that late – unless I’m being called upon by my son! Maybe you can relate. lol
The only restaurant that was open was a gorgeous little Thai place so we walked in and were seated. We were the only ones there but they were happy to serve us. Since this was my first time having Thai food, I had no idea what to order so I just randomly picked something.
Thai green curry chicken it was. And then started my obsession with this perfect dish.
To me, almost nothing comes close to the perfect combination of flavours that Thai green curry creates.
I would even take this rather than dessert – and that’s a pretty big deal since you might already know I’m obsessed with dessert! 😀
The fragrance of the curry cooking makes the house smell heavenly. The healthy garlic, ginger and onions in there along with some nice homemade chicken stock are all great for helping you get back to health while sick – it sure helped me!
Maybe it was the placebo effect? I don’t care. Whatever it was – I started feeling better once I put that ginger and garlic together in my processor. 🙂
If you’re not typically someone who feasts on curries like we do, I would highly recommend you try this one. You can really adjust the level of spicyness by adding more coconut milk or a little less curry paste.
I find this to be a nice warming and sweet curry. At the end of cooking I squeeze some lime into the curry and mix it up – this gives it fresh little pop! 🙂
To make this dish even better, serve it with a side of fresh steamed jasmine rice.
- 1 tbsp peanut oil
- 1 medium onion,
- 1 inch piece of peeled fresh ginger
- 4 cloves garlic
- 2 lbs boneless, skinless chicken breast, thinly sliced
- 1 medium red bell pepper, seeded and thinly sliced
- 1 cup bamboo shoots
- 1 cup broccoli florets, chopped into bite sized tops
- 2 cups chicken stock (I use a nice and rich homemade stock)
- 3⅓ cups coconut milk
- 6 - 8 Thai basil leaves, roll the leaves up together then cut into strips (you can use regular basil if that's what you have)
- 2½ - 3 tbsps Thai green curry paste (I LOVE Aroy-D brand!)
- 3 tbsp brown sugar
- 1 tbsp reduced sodium soy sauce
- 1 lime, juiced
- 2 tbsp + ½ tsp fish sauce
- In a small food processor, process the garlic, ginger and onion together until it forms a paste.
- Heat peanut oil in a large wok on medium. Once heated, drop in the onion, garlic and ginger paste. Stir and cook until fragrant - about 2 minutes.
- Add the green curry paste to the wok and combine well with the other ingredients.The paste should begin to smell gorgeously fragrant.
- Add brown sugar and soy sauce. Combine.
- Add the chicken stock and combine with the ingredients. Turn up the heat and add the strips of chicken. Cook for about 10 minutes.
- The contents of the wok should begin to bubble by now and the chicken should be just about cooked through and no longer pink.
- Add the red peppers, broccoli, bamboo shoots and basil leaves.Stir well.
- Pour in the coconut milk and reduce the heat. Combine well.
- Cover with a lid and cook for another 10 minutes.
- Once finished cooking, remove from heat and add the lime juice and fish sauce. Stir to combine. It's important that you add the fish sauce and lime at the very end, otherwise their flavour and scent will disappear. These 2 ingredients really top off the dish and make it spectacular so please don't leave them out! 🙂
- We like to serve this with fresh steamed jasmine rice but you can also serve it on it's own as a sort of soup! Personally though, I like to have the rice on the side since I can soak up every last drop. 🙂