I love a good warming Thai curry in the fall and winter months, and you guys- this might be my FAVORITE curry I’ve made yet. My kids loved it, as well (just leave the spicy peppers out of their bowls!) which is always a win!
Though not entirely traditional, there are a few elements that MAKE this dish:
1) Coconut sugar- this cuts the spice and provides a really great balance
2) Fish sauce- I know it seems weird, but don’t knock it til you try it– the savory-salty flavor of the fish sauce really rounds out this dish!
Green Thai Chicken Curry
- 1 tbsp coconut oil
- 1 lb chicken or extra-firm tofu (chopped or cubed)
- 1 medium onion, sliced
- 2 small bell peppers, sliced
- 1 2″ piece ginger, minced
- 3 cloves garlic, minced
- 2 tbsp curry paste
- 1 can full-fat coconut milk
- 1/2-1 cup broth
- 2 tsp brown sugar or coconut sugar
- 1 tbsp tamari or soy sauce
- splash fish sauce
- 1 eggplant, sliced thin (halved first if large)
- 2 cups green beans
- small handful thai chiles (optional)
- 1/4 cup fresh chopped or chiffonade basil
- sea salt to taste
To make it:
- Heat coconut oil in a large pan. Add protein to pan and cook until golden (mostly cooked through for chicken). Remove from pan and set aside.
- In the same pan, add onions and peppers. Sautee until beginning to turn translucent. Stir in garlic and ginger.
- Stir in curry paste and cook for 30 seconds. Add coconut milk, 1/2 cup broth, brown sugar, tamari and a splash of fish sauce (yes, it does smell a little funky- the smell will go away and you’ll be left with a DELICIOUS curry broth).
- Bring to a simmer. Once simmering, add in eggplant and chicken/tofu.
- Cover and simmer 10-15 minutes, until chicken is cooked through and eggplant is soft. Stir in green beans and cook another 3-4 minutes until tender.
- Stir in chiles, if using, as well as basil. Taste for seasoning. Add more tamari, fish sauce or salt as needed. Serve over a bed of rice with more basil sprinkled on top.