Thai Green Curry is my absolute favourite dish to get at any Thai place. The sweetness of the coconut milk is balanced beautifully by the spicy chilis, and the smoothness of the sauce is counteracted by the crunch of the veggies you wish to include. I have always veered away from making Thai dishes (or any Asian dishes, for that matter) because I figured they would be incredibly complex, with ingredients I would have trouble sourcing. But the truth is that this is so simple to make, with such basic ingredients that I can easily see myself adding it to my regular routine. As long as you have a grocer who carries some variety of curry paste then you are set. And if not, well I hear that curry paste is actually quite simple to make.
Note: I like my curry quite saucy- this is simply my preference. To have a more hearty curry, add more chicken and veggies in, and reduce longer to create a thicker sauce.
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 tbsp grated ginger
- 2 tbsp green curry paste
- 1 chicken breast, cubed
- 1 can (300mL) of coconut milk
- 2 cups almond milk
- a handful of snap peas
- 1-2 tbsp fresh cilantro
- Heat oil in a large saucepan with high sides over medium heat. Add onion, garlic and ginger, stirring occasionally for 3 minutes. Add curry paste and cook until the aromas are released- about 1 minute. Add the chicken, and stir occasionally for about 2 minutes.
- Add coconut milk and bring to a boil. Reduce heat to low-medium and simmer gently, stirring occasionally for 15-20 minutes. The sauce should begin to thicken at this stage.
- Taste the sauce. If it is too salty/spicy, gradually add in your almond milk, 1/2 cup at a time. Stir, taste, and repeat until you reach the desired amount of salt/spice.
- Add in snap peas and cook for 2-3 more minutes. There may be oil pooling at the top of your pan. I suggest leaving it as it is full of flavour.
- Remove from heat, stir, and serve alongside rice. Enjoy!