Last month while on vacation in San Antonio, I stopped to eat at an amazing restaurant called Hot Joy. Don’t you just love the name? The best dish I ate off the menu was a green curry.
Thai food and I are a newly discovered love affair, mostly because of this dish. I knew the chances of me being able to recreate this exact curry dish at home wasn’t great but I wanted to try to get as close as I could.
I also knew that I didn’t want to have to search all over the state of Arizona trying to find exotic ingredients that are often found in traditional curry dishes. Things like lemongrass and black limes are not ingredients I keep on hand in my kitchen. After some experimenting, I settled on a recipe that even my husband loved, almost as much as the Green Curry Chicken in Texas.
A Secret Shortcut
My secret shortcut to this recipe is a jar of green curry paste. This paste was a lifesaver, and a timesaver. It already contains many of the ingredients found in green curry without a special trip to an Asian market. Ingredients like lemongrass, galangal (Thai ginger), and Kaffir lime. There is nothing wrong with semi-homemade cooking in this case. The addition of cilantro, lime, garlic, and more lime, take this dish from out of a jar to restaurant quality in no time at all.
If you love curry then you will love my Curry Green Salad recipe. The perfect way to have the flavors of curry during the summer when you don’t want to turn on your stove.
- 1 teaspoon coconut oil
- 1 large yellow onion, peeled and diced
- 1 pound organic, pasture raised chicken (I like to use thighs), cut into 1 inch pieces
- 2 tablespoons green curry paste
- 1 can full fat coconut milk
- 1 cup fresh basil leaves
- 1 cup fresh cilantro
- 2 cloves garlic, peeled
- 1 teaspoon salt
- 2 cups frozen green beans
- 2 limes, sliced into wedges
- In a large sauté pan heat the coconut oil over medium low heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the cut chicken and start to cook the outside of the meat (will continue cooking in the sauce).
- In a blender add the coconut milk, green curry paste, basil, cilantro, garlic, and salt.
- Blend to a smooth sauce.
- Pour the sauce into the pan with the onions and chicken.
- Bring the sauce to a low boil.
- Cook to reduce the sauce slightly and until chicken is cooked, about 20 minutes.
- Toss in the cut green beans and let them cook, about 5 more minutes.
- Serve curry with rice or cauliflower rice for grain free version.
- Squeeze additional lime over the top before serving.