thai green curry chicken
(1 rating)
I love the Trader Joes Thai Green Curry sauce, but it is so high in salt. I cook meals for my Mother who has CHF, she is on a low sodium diet. I found this recipe at The savory spice shop I just use 1/4 tsp of the the fish sauce. I did get the herbs and fish sauce from the savory spice shop, Very Very Fresh. You can find them by googling them. This recipe is almost exact to the Trader Joes. I serve it over a baked Potato and add egg plant water chest nuts and bamboo shoots as well.
(1 rating)
yield
4 serving(s)
Ingredients For thai green curry chicken
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1 lbchicken breasts, boneless and skinless
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2 ceggplant, zucchini or yellow squash, peeled and diced
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2 Tbspthai green curry paste*
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1/2 tspground turmeric
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2 ccoconut milk
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8 + sprigfresh cilantro sprigs
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1 + mdtomato, quartered
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1/2 cwater
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2 tspfish sauce (optional) i use demi glaze seafood sauce from the same spice shop
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potatoes baked, rice or noodles
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1/2 lgonion
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1x Tbspsesame oil
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1 + mdfresh whole lime quartered
How To Make thai green curry chicken
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1*To make Thai Green Curry paste: Mix 2 tbsp. Thai Green Curry powder with 2 tbsp. fish sauce. For a vegetarian friendly version, substitute 1 tbsp. water and 1 tbsp. oil for the fish sauce. To compensate for the saltiness of the missing fish sauce, add 1 tbsp. soy sauce to the dish you are preparing (not to the paste). -
2I poach my chicken Brest to seal in the juices, rubbing them with the turmeric powder first. once they are done I will cut them up and stir fry them to brown them with the sesame oil and onion. I add the vegetables I have chosen and barely cook them to keep them crisp. I then add the mixed up Thai curry paste, and coconut milk. I chop up the cilantro and add it in. I do not add the tomatoes. I usually find this very hot (spicy) and add 1 to 1/2 more cans of coconut milk. I prefer this over a buttered baked potato. I top it with more fresh cilantro chopped, and lime juice from a quarter of a lime squeezed. If you want to follow the directions for the savory spice shops recipe it is in the box below.
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3In a large bowl, toss cubed chicken with turmeric until coated and set aside. In a large skillet, heat coconut milk over low heat for 5-6 minutes. Thoroughly mix in Thai Green Curry paste, add the quartered tomatoes and continue cooking over low heat for 5-6 minutes. Add chicken and cook, covered, over medium heat for 10 minutes, stirring occasionally. Add the remaining ingredients excluding the cilantro sprigs, stir thoroughly, cover and simmer over low heat for 15 minutes. Add cilantro and continue cooking, uncovered, for 3-4 minutes.
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