Green Thai Chicken Curry
Entree, Main Course
2-4 tbsp extra virgin olive oil
½ yellow onion, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp lemongrass
1 3½ jar green Thai curry paste, or a little less for less spice
8 oz shitake mushrooms, sliced
4 boneless, skinless chicken thighs, sliced into 1” chunks
½ cup chicken stock
1 13oz can coconut milk
1 tsp kosher salt
½ tsp black pepper
1 tsp sugar
1 tsp fish
½ lime, juiced
2 baby bok choy, chopped
Thai basil, cilantro, thinly sliced Fresno chiles for garnish
PRODUCTS TO USE:
Add EVOO to a sauté pan with deep sides or Hestan Essential pan over medium heat.
Add onion, garlic, ginger, and lemongrass to the pan, cook for 5 mins. until fragrant and onions begin to soften. Add the green Thai curry paste and stir to combine, then add mushrooms and cook for another few minutes until mushrooms and onions are soft.
Add sliced chicken, stir to combine. Then add the chicken stock and deglaze any bits on the bottom of the pan. Bring to a boil and reduce to a simmer for 10 mins. Add coconut milk, salt, pepper, sugar, fish sauce, a squeeze of lime juice and baby bok choy, stir to combine, cook for an additional 5 mins. or so. Taste for seasoning, add more salt and pepper if necessary.
Garnish with thai basil, cilantro, lime and sliced fresno chiles (optional).