Serves: 4 • Time: 45 minutes
Using Nittaya’s green curry paste, curator of the Thailand Box Chef Jet Tila makes a simple soup that’s filling enough to serve on its own. Swap out chicken for beef or shrimp for an alternate version that’s just as good as the original green curry chicken recipe.
- 4 cups canned coconut milk
- 5 Tbsp. Nittaya Thai curry paste
- 7 fresh kaffir lime leaves (optional; see Note)
- 3 russet potatoes, peeled and diced
- 2 large carrots, cut lengthwise and sliced ¼-inch thin
- ½ cup basil (with stems)
- 1½–2 lbs. chicken breast, sliced
- ½ small onion, thinly sliced
- 4 tsp. fish sauce
- 1 Tbsp. tamarind paste (optional; see Note)
- 2 tsp. sugar
- ½ red bell pepper, sliced, for garnish
- 1 cup cooked Jasberry rice, for serving
1. Heat a skillet over moderate heat. Combine 3 to 5 tablespoons of the thick coconut cream from the tops of the cans with the curry paste and lime leaves. Transfer to the skillet and cook until fragrant and browned, about 3 minutes.
2. Add the remaining coconut milk and bring to a boil. Add the potatoes, carrots, and basil leaves and continue to boil until reduced by a quarter, 5 to 10 minutes.
3. Add the chicken, onion, fish sauce, tamarind paste, and sugar. Reduce the heat and let simmer until the chicken and vegetables are cooked through, about 20 minutes.
4. Transfer to 4 serving bowls, garnish with bell peppers, and serve with the cooked rice.
NOTE: Look for fresh kaffir lime leaves and tamarind paste in Asian groceries or online.
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