When I'm in the mood for a Thai dish I make green curry. This is quick and easy, as long as you have the basic ingredients on hand. You can omit the chicken if you prefer to keep it vegetarian. Fresh herbs always enhance the flavor (if available). Just serve it with some steamed rice.
Ingredients: serves 4
1 6-8 oz, Boneless, Skinless Chicken Breast, sliced thin
1 med. Zucchini, cut in half and then sliced thin
1 med. Carrot, sliced thin
1 med. Red Bell Pepper, sliced thin
1 sm. Asian Eggplant, sliced thin
1 can Coconut Milk, unsweetened (found in the Asian section)
3 T Thai Green Curry Paste
1 t Coconut Palm Sugar
1 T Thai Green Curry Spice (if available)
2 T Vegetable oil
16 Fresh Basil leaves, julienne 4 of them and reserve the other for garnish
Basmati or Jasmine rice
Have all the ingredients sliced and ready to go. Open the coconut milk and have the curry paste ready.
Heat the oil in a pot over medium heat. Add the chicken and saute, sprinkle with some of the green curry spice (if you have it.) Next add the vegetables and saute, Pour the coconut milk in and add the curry paste with the sugar and the julienned basil. Stir everything and bring to a boil, turn the heat to low and allow the mixture to simmer until it has thickened a little. This will take about 30 minutes.
While the curry is cooking, make the rice according to package directions.
Put a mound of rice in the center of the bowl and ladle the curry around. Garnish with some fresh basil leaves.