The hubby and I LOVE green curry. There is something about it that when you first have it that makes you wonder why you ordered something that tastes like a cross between crusty gym socks and week-dead fish.
Then you go away and then the cravings start.
And so began the love for green curry. There is that special flavour that is unique to it. We like it call it the “skanky” flavour. We judge each Thai restaurant by the skank level of their green curry and every type of green curry paste. We still haven’t found the perfect brand of paste, though we were lucky in Edmonton to find a restaurant that knocked it outta the park for flavour.
This sauce was a hit and the first words out of my mouth were: “Oh, this is good!……. and hot!”
Not quite the top level of skankitude we like, but a damn tasty curry sauce. And yes. Very warm.
Green Curry Chicken
Ingredients
- 1/2 c green curry paste or more to taste
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1 can coconut milk
- 4 skinless chicken thighs cubed
- 1/2 onion chopped
- Snap peas cut in half
- 3 tsp fish sauce
- 2 tsp shrimp paste to taste
- salt to taste
Instructions
- Heat a wok and add vegetable oil
- When oil has heated add the ginger and the garlic and let saute for about 20 seconds
- Add the curry paste and saute for another 30 seconds
- Add the chicken and onion and toss to coat, letting fry for a minute or two
- Add the coconut milk and snap peas
- Stir to mix
- Add fish sauce and shrimp paste, salt to taste and let simmer for about 1/2 hour
- Note: the brand of paste we use is quite warm and no chilies or spicy additions are needed!