I have to admit that I was skeptical the first time I ate green curry. I somehow assumed that it would be overwhelmingly spicy, savory, and overwhelming to the taste buds. I couldn’t be more wrong! This dish is predominantly sweet and lightly spiced. The combination of flavors is damn near magical, and despite a relatively long ingredient list, it’s pretty easy to throw together!
I keep a jar of green curry paste on hand so I can make this dish in a jiff. If you don’t like fish, substituting a pound of chicken or shrimp will work just fine. I was lucky enough to have a pound of bluegill fillets in the freezer that my Dad had caught last summer. Tilapia or any other light, mild fish is perfect for this dish.
Coconut milk is one of the main ingredients in this dish. You can find it, and the green curry paste, in the asian aisle at the grocery store. Coconut milk is thought to have properties that help your body fight off infections and viruses. It’s common to serve chicken noodle soup to those that are sick. Dishes with coconut milk can help them from getting sick in the first place. How cool is that?
- 2 teaspoons of vegetable oil
- 2 tablespoons of green curry paste (I use Thai Kitchen)
- 1 400 mL can of coconut milk*
- ¼ cup of chicken, fish or vegetable stock
- 1 tbsp of lime juice
- 1 tbsp of brown sugar
- 1 tbsp of fish sauce
- 1 lb of light, mild fish
- 1 cup of vegetables (green beans, bamboo shoots, snap peas, asian vegetable mix, brocolli)
- ½ tbsp of red chili flakes
- 1 tsp of dry or fresh basil, chopped**
- 1 clove of garlic, chopped ( or 1 tsp of garlic powder)**
- 1 tsp of cilantro, chopped**
- 2 green onions, chopped
- Warm a wok or large skillet on medium to high heat. Add the oil. Let the oil heat for about a minute, then introduce the green curry paste. Heat the green curry paste, stirring frequently with a spatula for one minute.
- Then, add the coconut milk, stirring constantly. Reduce heat and simmer for 3-4 minutes.
- Next, add broth, lime juice, brown sugar, and fish sauce. Bring the heat back to high, and stir constantly until the mixture boils. Add the fish, vegetables, and chili flakes. Reduce to a simmer for 5-7 minutes, until fish is cooked through.
- Add the remainder of the spices (garlic, cilantro, green onions, and basil). Stir until combined. Serve over rice if desired.
- This recipe freezes beautifully!
- *You can save a lot of calories by choosing "lite" coconut milk. It isn't as rich, but still very good.
- **I use shortcuts whenever possible. For these items, I use frozen, chopped herbs and spices. No sacrifice in flavor, and a lot less chopping!