The Easiest Thai Green Curry with Chicken
- 1 tablespoon
vegetable or peanut oil
- 2 to 4 ounces
Thai green curry paste, such as Maesri
- 2 (13.5-ounce) cans
coconut milk, such as Chaokoh
- 1 1/2 pounds
boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 8 ounces
cuttlefish balls, thawed if frozen (optional)
- 1 pound
zucchini, cut into thick half-moons
Tamari or soy sauce
Cooked rice or rice noodles, for serving
Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat until shimmering. Add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!
Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken and stir to combine.
Add the remaining coconut milk and the cuttlefish balls if desired. Reduce the heat to medium-low and simmer until the chicken is cooked through and the fish balls are warm, about 20 minutes.
Add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and tamari soy sauce until it is balanced enough for your tastes. Serve over rice or rice noodles.
On heat: For a fully tongue-tingling experience, use the full 4-ounce can. If you have a lower tolerance for heat, use half the can.
More vegetables: The last time I made this I took a tip from Andrea's recent series and seared some baby bok choy and red peppers and added them to the curry just before serving. This added a nice extra serving of vegetables, not to mention color and crunch. But again, optional.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.