Bangkok Green Curry with Anchovy
Preparation Time: 20 min
Cooking Time: 40 min
Serves 4
INGREDIENTS
- 2 tbsp. Thai green curry paste
- 3 cloves of garlic
- 2 shallots (or half a large onion), roughly chopped
- 2 tbsp. lemongrass, minced
- 3 tsp. ground cumin
- 3 big green chilies or any hot pepper, depending on how hot you like it
- 1½ cups coconut cream, divided
- DaVinci Extra Virgin Olive Oil
- 1¾ cups chicken stock
- Zest of 2 limes
- 1¾ lbs. boneless chicken thighs
- ½ cup green beans
- ½ cup cherry tomatoes
- ½ cup snow peas
- ½ cup spinach
- 1 can Reese Bamboo Shoots
- 1 can Reese Baby Corn
- 1 can Reese Water Chestnuts
- 1 tbsp. fish sauce OR 1 tbsp. soy sauce and 1 Reese Anchovy, minced finely
- 1 tbsp. brown sugar
- 1 tbsp. lime juice
- 1 bunch Thai basil
- Reese Cooked Rice, to serve
- 1 bunch fresh cilantro, chopped
- 2 tbsp. peanuts, chopped
DESCRIPTION
This traditional Thai meal has the perfect balance of spicy, salty, sweet and sour flavors. Serve over brown rice for a hearty dish!
DIRECTIONS
1. In a food processor, combine the curry paste, garlic, shallots, lemongrass, cumin, and chilies with ½ cup of the coconut cream. Slowly pulse until the ingredients form a smooth paste.
2. In a large frying pan, coat bottom in olive oil over medium heat. Add curry paste. Cook for 4–5 minutes, stirring continuously.
3. Combine chicken or vegetable stock, zest of limes, and the remaining coconut cream to pan. Let simmer for 10 minutes.
4. Add chicken thighs to pan and simmer for 15 minutes or until fully cooked. Reduce heat and allow the sauce to thicken.
5. Add the green beans, cherry tomatoes, snow peas, spinach, bamboo shoots, baby corn, and water chestnuts. Cook until vegetables are tender.
6. Pour in the fish sauce, brown sugar, and lime juice. Gently stir mixture. Taste curry and season to preferred taste.
7. Mix in basil leaves, stir thoroughly.
8. Serve over wild rice.
9. Garnish with cilantro, peanuts, and a lime wedge.
2. In a large frying pan, coat bottom in olive oil over medium heat. Add curry paste. Cook for 4–5 minutes, stirring continuously.
3. Combine chicken or vegetable stock, zest of limes, and the remaining coconut cream to pan. Let simmer for 10 minutes.
4. Add chicken thighs to pan and simmer for 15 minutes or until fully cooked. Reduce heat and allow the sauce to thicken.
5. Add the green beans, cherry tomatoes, snow peas, spinach, bamboo shoots, baby corn, and water chestnuts. Cook until vegetables are tender.
6. Pour in the fish sauce, brown sugar, and lime juice. Gently stir mixture. Taste curry and season to preferred taste.
7. Mix in basil leaves, stir thoroughly.
8. Serve over wild rice.
9. Garnish with cilantro, peanuts, and a lime wedge.