Thai Green Curry With Summer Vegetables and Chicken | Sequatchie Cove Farm

Ingredients:

• 2 onions, sliced
• 3 cloves of garlic, minced
• 2 tablespoons of oil
• 1 lb boneless chicken, cut into cubes
• 2 large sweet peppers, sliced
• 2-3 medium zucchini or zephyr squash, cubed
• 3 Roma tomatoes, halved and sliced
• Grated fresh ginger
• Minced fresh lemongrass
• 3-4 kaffir lime leaves
• 1 can of coconut milk
• Sea salt to taste
• For extra heat, add 1-2 fresh hot peppers
• 1 bunch of chopped cilantro
• 3 tablespoons of your favorite green Thai curry powder or paste.

If you are having trouble finding a pre-made curry powder blend, here is a recipe.

(If there is anything else from the share that you are trying to use up, it will likely be great with this recipe as well… such as eggplant and shiitake mushrooms.  I don’t think it could get too busy in this summer curry!)

Method:

In a large wok, sautee the garlic and onion in oil until tender.  Add the chicken and cook until no longer pink.  Add the ginger, lemongrass, kaffir lime leaves, curry powder or paste, salt and hot peppers if using.  Cook a couple of minutes longer, then add the rest of the vegetables.  Stir until coated with spices, then add the coconut milk.  Simmer with the lid on for about 20 minutes.  Add the chopped cilantro and stir into curry before serving.

Serve with jasmine rice.

Filed under: Seasonal Food Recipes on August 26th, 2009 |