I put a lot of green in my curry, which technically designates it as a salad. Not really but if it makes you feel better….
Most green curries I come across tend to be lacking in color and it just doesn’t come off as pretty as a dish. But if you love the taste of Thai basil this is a great dish that’s super easy to make at home. And for a southeast Asian dish it doesn’t require too many hard to find ingredients for those that don’t have a good Asian market in their neighborhood.
The tofu puffs aren’t required, but they add a fun texture and are great for soaking up some of the sauce. If you have an Asian market in town you should be able to find them in a package in the refrigerated section. I try to go with whichever ones are smallest. If the thought of tofu grosses you out, just omit this step. You won’t miss much. Tofu’s what everything tastes like if you have covid, which is a whole lotta nothing. But the puffy kind does add a nice texture to the dish.
INGREDIENTS:
1 tbsp peanut oil
1 can coconut milk
3-4 cups Thai basil
1 onion, sliced thin
2 scallions, roughly chopped
1 Tbsp green curry paste
1.5 cups canned coconut milk
½ chicken stock cube (I use pho ga)
1 lb chicken, thinly sliced and/or shrimp (vary the amount if adding shrimp)
¼ cup chicken stock
½ tsp salt
Broccoli (optional)
Tofu puffs (optional)
1 cup (packed) Thai basil
2 Thai chili peppers, sliced thin (optional)
Handful of chopped, fresh cilantro (for topping)
Cooked rice to serve (jasmine, basmati, or white)
DIRECTIONS:
Wash the rice and cook according to package directions.
Blend 3 to 4 cups of Thai basil and coconut milk in a blender until it forms a smooth cream and set aside. This will give the sauce a vibrant green color and a little extra flavor from the basil.
Add the peanut oil to a skillet or wok on high heat. When the oil heats up add the sliced chicken and cook until browned. Remove from skillet and set aside.
Next, add the sliced onions and cook on medium high until halfway done. Add the green onions, then the green curry paste and mix well with the onions. Add the coconut milk and Thai basil mixture, and the chicken stock, chicken stock cube, a little salt and stir. Return the chicken to the mix and add the shrimp, broccoli and tofu (if using) and bring to a simmer. Stir frequently and continue to simmer until shrimp and broccoli (if using) are just done, about 7-10 minutes. Then add in the Thai basil and stir until wilted.
Serve over rice, topped with Thai chili peppers (if you like a little more heat) and cilantro.
