I am a big fan of one pan meals and Green Thai Curry keeps making its way back into my wok. The meal is fairly simple given you know how to handle a knife and in my opinion, packs the most flavor per minute of preparation.
I cook mostly when I get home from work at night, as most do. My style with this particular meal may dissuade the austere cook, but if you’re like me, you’re hungry for good food. Trust me, this one is pretty tasty.
Prep- 15 min Cook-45min
1 – bag of chopped fresh cabbage, carrots, snow peas mixture (non-frozen stir-fry mix)
1 – can (about 15oz) of heavy coconut milk
1 – red bell pepper
2tbsp – chopped ginger
2tbsp – minced garlic
2tbsp – green curry paste
1tsp – soy sauce
2 Chicken breasts (shrimp is a great additive or substitute)
1tbsp – canola oil
1tbsp – brown sugar
Chop bell pepper into bite sized pieces. Mince garlic and ginger and set aside. Slice chicken breast into small slices (about 5-6) set aside.
Heat wok to high and saute ginger in Canola oil. Right before the ginger begins to brown, toss chopped cabbage, garlic, soy sauce and peppers into wok and stir fry for about 6 minutes being mindful to keep veggies slightly crunchy. Empty into container set aside.
Reheat wok to high and saute chicken about 8-10 minutes to give meat only a partial readiness. Remove chicken from wok and combine coconut milk, brown sugar and curry paste (add some red pepper flake here for heat) and reduce 4-5 minutes on high. Stir regularly.
Once coconut milk reduces (about 25%) add chicken to finish the cooking process on medium-low heat for about 8-10 minutes. Check readiness of chicken. Serve over rice or combine veggies in curry for a more traditional presentation. ENJOY!
