HomeCookin:Thai green curry chicken w/ green beans, mushrooms and chili
Kit and I love a good curry and most often we eat Red Curry based meals. I wanted to try something different and so based this delicious Chicken Curry in the Green variety…
I love the Thai Kitchen curry paste and so I pick up a small jar of it.
1 large boneless chicken breast, chopped into bite size pieces
4 cloves of garlic
2 inch piece of fresh ginger
1 large bunch of Cilantro
1 large red thai chili
zest of one lime
juice of one lime
extra virgin olive oil
1 cup brown mushrooms/or Shitake
1 cup green beans - cut in half
1 large onion diced
3 tablespoons of Thai Green Curry paste
1 can coconut milk
*Marinade for chicken. In a food processor, blend 3 cloves of garlic, 1 inch piece of ginger, cilantro stems and about 1/2 cup leaves, zest of lime, half red chili, a squeeze of lime juice and 2 tbsp olive oil until it forms a loose paste.
In a bowl mix the chicken into the marinade and put in fridge, covered while you chop and prepare all the veggies.
Chop the remaining garlic and ginger finely. Chop the half chili finely. Dice the onion, mushrooms and trim and half the beans.
In a wok, heat some oil and then saute the garlic, ginger and a few pieces of chili until fragrant.Add the onion and saute until soft. Add the mushrooms and beans and cook until the beans are tender but still have bite.
Remove the veggies to a bowl for now….
In the wok, heat a little more oil and saute the chicken/marinade until browned and cooked through.
Make a well in the center of the wok and fry off 3 tbsp of curry paste, pour in a can of coconut milk and then stir through. Incorporating the chicken into the curry broth.
Add the veggies and heat through.
Serve with jasmine rice or rice noodles.
Garnish with cilantro and chopped chilies.