Two posts in one day! I’m so terribly behind in my blogging, so I’m catching up when I can. Hope you don’t mind. xx
This is another recipe I tweaked from Jamie’s Food Revolution. I made this Thai Green Curry with chicken and broccoli instead of shrimp and asparagus. I’ll likely make this dish a million times with all kinds of variations. It’s SO good. Tofu would make a great addition.
Here’s what I did:
Thai Green Curry
- 2 stalks Lemongrass
- 4 Scallions
- 3 fresh Green Chiles (I used Garlic Chili Paste)
- 4 cloves Garlic
- a thumb sized piece of Ginger
- a large bunch of Cilantro
- 1 tsp Coriander Seeds
- 3 tbsp Tamari
- 1 tbsp Fish Sauce
- 8 Kaffir Lime Leaves
- Trim the lemongrass stalks. Peel back and discard the outer leaves. Crush the stalks by hitting them with something like a mallet or heavy measuring cup. Roughly chopped and put in a food processor.
- Add roughly chopped scallions, chiles, garlic, ginger, all but a few sprigs of the cilantro, including the stalks, and coriander seeds. Process.
- Add the tamari and fish sauce and process until a smooth paste. Set aside, along with the lime leaves.
- 1 tbsp Peanut or Veg Oil
- 1 tbsp Sesame Oil
- 2 Chicken Breasts, sliced in strips
- 2 large bunches Broccoli, cut into florets
- 1 can Coconut Milk
- Snow Peas
- Heat a wok over medium high heat. Once hot, add the oils and then carefully add the strips of chicken. Cook carefully tossing for a couple minutes.
- Add the broccoli and toss.
- Add the curry paste you just made and the lime leaves.
- Pour over the coconut milk and snow peas. Give all a good stir and bring to a boil. Cook for a few minutes or until the chicken is cooked all the way through.
- Carefully taste and adjust seasonings, perhaps adding tamari and juice from one lime.
- Serve on rice or quinoa with leftover sprigs of cilantro.