Thai Green Curry

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

1. 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. 
2. Add roughly chopped scallions, chiles, garlic, ginger, all but a few sprigs of the cilantro, including the stalks, and coriander seeds. Process.
3. 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
• Lime

1. 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.
2. Add the broccoli and toss.
3. Add the curry paste you just made and the lime leaves.
4. 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.
5. Carefully taste and adjust seasonings, perhaps adding tamari and juice from one lime.
6. Serve on rice or quinoa with leftover sprigs of cilantro.