When I think of Thai food, the coconut-y curry is the first thing that comes to mind. Once I’ve made this for people, I get repeat requests to make it again. The great thing about this Guessipe is it’s super flexible – pick whichever curry paste you like best – panang, green, red, yellow, etc. Replace the chicken with whatever protein you happen to be in the mood for. And feel free to use the veg that you like or happen to have around – I’ve swapped the below with eggplant, cabbage, mushrooms, broccoli, etc. The Thai basil does add great flavor, but if you can’t get your hands on some, green onion works ok too. It’s all delicious!
Guessipe
- 2 TBSP olive oil
- 6-8 TBSP curry paste (depending on how spicy you like it) – my favorites are panang and green, but you can use whichever is your favorite
- 1 lb chicken, cut into bite size pieces
- 7 cloves garlic, minced
- 2 cans coconut milk
- 1 onion, chopped
- 3 TBSP fish sauce
- 3 TBSP brown sugar
- 2 carrots, sliced
- 30 green beans, trimmed and halved
- 1 red bell pepper, chopped
- 8 oz can sliced bamboo shoots
- Thai basil for garnish
Sauté the curry paste in the oil over medium heat until aromatic.
Add the chicken and garlic, stir until well coated.
Add the coconut milk and onion. Bring to a boil. Add the fish sauce and brown sugar. Simmer 10 minutes.
Add the carrots, green beans, red bell pepper, and bamboo shoots. Simmer another 5 minutes.
Garnish with Thai basil. Serve with rice.
