Thai Green Curry

Name: Thai Green Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 Tbsp Asian fish sauce* (also available at most supermarkets); 283 grams medium carrots , cut at a diagonal into 1/4-inch thick slices; 2 Tbsps brown sugar (preferably dark); 227 grams green beans, trimmed; 3 Tbsps green curry paste (available in the Asian aisle at most supermarkets); 765 grams light coconut milk; 177 milliliters low-sodium chicken broth; 907 grams skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes); 454 grams large sweet potato (about , cut into 1-inch pieces; 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices

The recipe Thai Green Curry could satisfy your Indian craving in around 1 hour. This recipe serves 8. One serving contains 307 calories, 27g of protein, and 10g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have beans, curry paste, brown sugar, and a few other ingredients on hand, you can make it. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert.

Instructions

Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch green beans and carrots for 2 minutes; drain. Set aside.

Ingredients you will need

Green Beans

Carrot

Water

Salt

Equipment you will use

Sauce Pan

In a 4- to 5-quart heavy pot, cook curry paste over medium heat, stirring constantly for 1 minute.

Ingredients you will need

Curry Paste

Equipment you will use

Pot

Whisk in coconut milk, chicken broth, fish sauce, and sugar, and simmer briskly until liquid is reduced by about one-third (10-15 minutes).

Ingredients you will need

Chicken Broth

Coconut Milk

Fish Sauce

Sugar

Equipment you will use

Whisk

Add sweet potato to pot and simmer until it begins to soften (5 minutes).

Ingredients you will need

Sweet Potato

Equipment you will use

Pot

Add chicken, if using, bring to a simmer, and cook until no longer pink (5 minutes).

Ingredients you will need

Whole Chicken

Add zucchini, blanched vegetables, and tofu (if using). Continue to cook, covered, until zucchini is just tender (3-5 minutes more).

Ingredients you will need

Vegetable

Zucchini

Tofu

Serve.

*To make this dish vegetarian, substitute vegetable broth and soy sauce for the chicken broth and fish sauce.

Ingredients you will need

Chicken Broth

Fish Sauce

Soy Sauce

Equipment

Sauce Pan

Pot

Whisk

Ingredients

Servings:

1Tbsp

Asian fish sauce* (also available at most supermarkets)283grams

medium carrots , cut at a diagonal into 1/4-inch thick slices 2Tbsps

brown sugar (preferably dark)227grams

green beans, trimmed 3Tbsps

green curry paste (available in the Asian aisle at most supermarkets)765grams

light coconut milk 177milliliters

low-sodium chicken broth 907grams

skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes)454grams

large sweet potato (about , cut into 1-inch pieces 1medium

zucchini, halved lengthwise and cut into 1/2-inch-thick slices

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.