This green thai chicken curry recipe is quick and so easy to make. That’s because we save time by using a gluten free bottled green curry paste. When we’re tired at the end of the work week, this is the recipe we gravitate to.
But the time you save in this recipe is time you can spend learning how to cook mushrooms to perfection – for this or any other dish! We’ll teach you our no-fail method.
The Secret to Perfectly Cooked Mushrooms
Up until we learned the secret to cooking mushrooms, we would keep adding fat to the pan because the mushrooms would just keep soaking in! Do you do that to? Let us enlighten you!
Just cut the mushrooms up; quarters or slices; it’s your preference.
Use a teflon pan that’s large enough that the mushroom aren’t crowded. Then put the mushrooms into a cold teflon pan. It’s not necessary to preheat the pan which is a bonus because it saves energy.
Turn the heat to medium. Stir occasionally to prevent sticking. The water from the mushrooms will evaporate and will brown just fine without any fat.
Allow them to brown before adding a little salt and a touch of oil or butter to finish at the end. The fat will coat the mushrooms instead of soaking in and add flavour.
Give this no-fail mushroom cooking method a try; there’s no going back for us!
Cook in the Sauce
The sauce uses coconut milk as the base but we add in a bouillon cube for more chicken flavour in the dish.
Another time saver is that the chicken cooks right in the sauce. Let the sauce reduce and thicken first, then add the chicken.
You can use whatever crunchy veggies you have on hand. Our preference is mini corn, sweet peas, and bamboo shoots. Red pepper is also a nice addition if you have some. The remaining ingredients are added when the chicken is half done.
Jasmine rice is our favourite for this recipe. Cook it according to package directions.
When it comes to presentation, we’re more ‘how fast can we get it on the plate to eat‘ than taking the time to make it look pretty! However, with pre-made green curry, canned and frozen ingredients, there’s plenty of time to shape the rice into a nice rounded mound. We use a glass bowl as a mold.
Spoon on all the rest of the ingredients with the sauce and it’s ready to serve. You probably won’t want to eat this thai chicken curry with chopsticks because you’ll want to get every drop of the green thai curry coconut sauce, but they do take the presentation up a notch :).
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Thai Chicken Curry
- 150 grams chicken cut into small pieces
- 1 tsp tamari sauce
- 2 tsp grapeseed oil
- 2-4 tbsp green curry paste we use Thai Kitchen
- 1 can canned coconut milk, 400 ml we use Cha's Organic
- 1-2 tsp fish sauce we use Red Boat
- 1 cup mushrooms, quartered or sliced
- 1 can canned mini corn, 398 ml
- 1/2 cup frozen peas, thawed
- 1/2 diced red pepper (optional)
- 300 grams cooked rice we use Jasmine
- 1/2 cup Thai basil (optional)
- Start mushrooms in a cold teflon pan in medium heat. Cook stirring occasionally until brown. Add a touch of oil or butter, stir to combine. Remove temporarily from pan to a bowl.
- Heat oil and curry paste together in a large skillet over medium heat. Stir constantly for about 1 minute.
- Add coconut milk, fish sauce and bouillion cube. Stir to mix, then let the sauce simmer to reduce it until the sauce no longer looks runny.
- Add the chicken pieces and stir into the sauce. Once the chicken is about half way done, add the vegetables and mushrooms and toss to mix.
- When the chicken is done, turn off the heat and stir in Thai basil. Serve immediately on top of rice.