Thai Green Curry

This is a wonderfully piquant and very flavorful recipe that will fill your kitchen with a heavenly aroma as you prepare it. Kaffir lime leaves, shrimp paste, Thai green curry paste and Thai eggplant can usually be found at an Asian import market especially at Southeast Asian or Vietnamese markets. Although this recipe has many ingredients it is quite easy to prepare. Gluten-free, diabetic friendly with .5 cup brown rice.

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Thai Green Curry

Yield: 6 servings

1 lb 12 oz. boneless, skinless chicken thighs cut into 1.5 inch cubes
1 – 14 oz. can lite coconut milk
15 oz. red potatoes sliced .5 inch thick
12 oz. Thai eggplant quartered
10 oz. carrots .25 inch thick bias cut
9 oz. fresh pineapple cut into 1.5 inch cubes
7 oz. sweet red pepper cut into 1.5 inch squares
7 oz. green bell pepper
2 oz. fish sauce
2 oz. shallots
1 oz. fresh basil
1 oz. Thai green curry paste
.5 oz. shrimp paste
.5 oz. canola oil
.5 oz. water
.5 oz cornstarch
.25 oz. sea salt
.25 oz. cilantro
.25 oz. kaffir lime leaves
.25 oz. fresh parsley

Place kaffir lime leaves, basil, cilantro, parsley, green bell pepper, shrimp paste, fish sauce, lite coconut milk, and Thai green curry paste in a blender and puree for 30 seconds. Sauté chicken and pineapple in canola oil and sea salt in a 6 quart heavy saucepan for 1 minute. Add blender contents and carrots, potatoes, red peppers and Thai eggplant and bring to a boil. Boil curry covered for 1 minute , reduce heat to medium and simmer for 15 minutes uncovered stirring occasionally to make sure vegetables are submerged. Add cornstarch dissolved in water to thicken and serve.
Serving suggestion: Serve (as pictured) over brown jasmine rice.

© 2010 Aron David Bradley


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