I had been wanting to try out some new coconut green curry recipes and found a version of this recipe posted on the “Epicurious” FB page last week. (Click here for Epicurious Recipe) This particular recipe had all the flavors I loved, seemed fairly quick and easy. This made it a perfect base for a “Chicken Green Curry” or a “Vegetarian Green Curry” to come up with of my own.
So over this past weekend I tried out the recipe three ways. With chicken, with shrimp, and then, a “Super Veggie” version. I found the vegetarian version, on this particular occasion, to be my favorite of the three, and was still eating the delicious leftovers from it, 2 days later.
This is one of those recipes that you can definitely play around with all the flavors and ingredients to suit your own liking. For a healthier version, I cut down on the “unnecessary” calories by using light coconut milk. less oil and omitting the noodles. (However, having tried this recipe, I can vouch it would taste pretty awesome with noodles) I really amped up the flavor and the heat by using a bit more lemon grass, cilantro, ginger, and curry paste. If you prefer a more “tame” dish, perhaps stick to the measurements from the original Epicurious recipe tagged above.
As a little side note for anyone going through chemotherapy, or if your cooking for someone who is. One of my absolute favorite things to eat during the 2 years I was having chemo was Asian curries. This is a really great curry base with the kind of powerful flavors that really help neutralize that yucky chemo taste in the mouth one gets. The tasty flavor profile and the aromatics like the ginger, lemongrass and cilantro have great healing properties and health and healing properties for the oncology patient.
- 1 cup chopped shallots (about 4 medium sized shallots)
- 2 or 3 fresh lemongrass stalks, with the outer 1 or 2 leaves discarded and the lower 6 inches of the stalks thinly sliced * note: if you don’t have access to fresh lemongrass, use a tablespoon of lemongrass paste from the fresh produce section of your grocery store (or you can bypass this ingredient all together since there is a little bit of lemongrass in the green curry paste)
- 4 large garlic clove, chopped (you can use less if your not a fan of garlic)
- 2 – 3 tablespoons of finely chopped fresh cilantro stems
- 3 tablespoons bottled Asian green curry paste (click here for example)
- 1/2 teaspoon of salt
- 1/2 teaspoon of turmeric
- 1/4 cup of water (preferably filtered)
- 2 to 3 tablespoons of grape-seed oil or coconut oil (or any neutral oil for high heat cooking)
- 1 can of light coconut milk
- 1 3/4 cups of non fat chicken broth or chicken stock (preferably low sodium)
- 1 lb peeled and deveined shrimp ( If making chicken curry 1 lb chicken breast; if making vegetarian curry, use 3 to 4 cups of chopped veggies (i.e. broccoli, onion, mushrooms, carrots, snap peas, etc.)
- 1 1/2 cups sliced Shitake mushrooms (or white mushrooms is OK)
- 2 carrots peeled and thinly sliced
- 1/2 onion chopped
- Puree shallots, lemongrass, garlic, ginger, and cilantro stems in a blender or a food processor with the curry paste, salt, turmeric and water until as smooth as possible. About 1 minute
- Heat 1 tablespoon of oil in pan over moderate heat and stir fry veggies until just cooked or al dente. Start with onions, cook for 3 minutes until soft, add carrots and, and mushrooms. If doing the vegetarian curry, cook all the veggies until just barely cooked. Do not over cook or they will be too mushy after going in the curry. Removed veggies and set aside.
- Heat the remaining oil in a large pot or dutch oven over moderate heat until hot but not smoking, then cook the curry paste mix mixture, stirring frequently, until it just begins to stick to the bottoms of the pot, about 8 to 10 minutes. Do not let it brown – than it’s starting to burn.
- Add coconut milk and chicken broth to the curry past mixture stir and let simmer, uncovered, stirring occasionally, until reduced to about 3 1/2 cups, about 8 to 10 minutes.
- Depending on which type of curry you made add in shrimp or chicken and stir until protein is cooked. 2 to 3 minutes for shrimp and a few extra minutes for chicken. Take a shrimp or chicken out and cut through checking to make sure its cooked all the way through.
- Stir in veggies and stir in fish sauce, salt and pepper.
Serve and enjoy