Uncle Gordy’s (almost) Green Curry

This is an almost green curry for two reasons, 1. Because it is slightly modified from the recipe my uncle gave me so it’s almost Uncle Gordy’s Green Curry and 2. Because there is carrot in it, so it’s almost all green but not quite. I’ll make sure I point out the difference so you can go Gordy’s way or my way. The * indicate a difference.

Ingredients:

1 tablespoon olive oil

1bls. boneless skinless chicken thighs * this was my addition

1 onion, chopped

1 cup broccoli, chopped* I didn’t have any so I used about 1 cup chopped carrots, fresh

1 medium bell pepper* we only had 1/2 a pepper

1 tablespoon minced garlic* this was my addition

1/2 tablesoon fresh grated ginger

1 cup peas (I used frozen without defrosting first)

9 oz can sliced bamboo shoots- drained

2 tablespoons green curry paste (I used Mae Ploy)

1/2 tablespoon fish sauce

2 cans (13.5 oz each) Coconut milk * I happened to use 1 and 1/2 cans of Coconut cream because I had it on hand, you can get this at the asian grocery store. Be careful if you are watching fat intake, there is 20 grams of fat per 1/2 cup serving!! Photo of the can below:

 

 

 

 

 

 

 

finishing touches:

1 tablespoon of sugar

1/2 fresh lime, squeezed

3/4 cup chopped cilantro* (so sad, I didn’t have this and forgot we were out- I would have added it though)

Directions:

Cut up the chicken thighs into 1-1/2 inch pieces and gently cook in a deep sauce pan until cooked. Take the chicken out and set aside.

In the same pan with any remaining chicken juices, cook the onion until translucent, add a little salt and pepper. After the onion cooks for a few minutes, add the carrots and the bell pepper. When those are tender, add the garlic, ginger, and the bamboo shoots, then add the peas and cook until the peas are warmed through.

Stir in the curry paste, fish sauce and  a little bit of the coconut cream or coconut milk until the curry paste is blended a little better and not clumped together, then add the rest of the coconut cream/milk. Add the sugar. Let this simmer for a few minutes, allowing all the flavors to come together. Taste it, and add either more coconut milk or curry paste depending on if  you like it hot or mild.

Add the finishing touches: stir in the cilantro and the lime juice and serve over rice.

* uncle gordy also had a note to put 1/4 teaspoon of cinnamon into 2 cups jasmine rice, but I didn’t see that until it was too late.

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