Who doesn’t love it? Green curry was my introduction to the beauty and balance that is Thai food. Its creamy, spicy perfection on a plate. For years it was my go to order at Thai restaurants but over time I’ve diversified. Tonight I wanted to make a quick and simple version for a bit of comfort given that my back pain has been playing up this week (silly thing – I’m way too young for back problems – right?). There was very little prep and the outcome was great. I was aiming for a purely green and white theme visually. Texturally I wanted a mix of soft, semi soft and crunchy. I think that this recipe ticked all the boxes.
- 2 large chicken breasts, diced (my two were pretty big – approx 800g)
- 2 bok choy – sliced thinly on the diagonal (both the stem and the leaves, chucking out the very base of the stem)
- 3 green chillies – chopped thinly on the diagonal
- 3 shallots, sliced thinkly on the diagonal
- 3 tbs Thai Green Curry paste
- 270ml coconut milk (light or full fat, whatever your preference)
- 3 cups (uncooked) Basmati or Jasmine rice
- Cook your rice
- Add green curry paste to and half of the chillies and half of the shallots, cook until fragrant.
- Brown chicken in a frypan
- Add bok choy and coconut milk, stir through. Simmer with the lid on for approximately 5 minutes. Take a minute to enjoy the aroma when you take the lid off – it is a slice of heaven.
- Serve topped with the remaining green chillies and shallots for a bit of crunch.