THAI GREEN COCONUT CURRY (PEI WEI INSPIRED)
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Chopping is my de-stressor.
I’m not talking about psycho killer chopping. Not like body parts of anything. (Netflix = Dexter marathons). Can you tell i’ve been vegging out on the couch all weekend?
I’m talking about chopping veggies. Relaxing. Letting the mind wander a bit with I get everything together for this simpl green coconut curry.
Wandering back to my childhood days where I ate carrots by the bucketful. Probably the only kid on the block that did. I’m convinced my parents were afraid I’d turn into Carrot Top.
Wandering. Wandering like I’m going up and down the grocery store aisles trying to figure out what to make for dinner.
Wandering like exploring a new city, looking at all that it has to offer.
I love a good wander. 
Chop, chop, chop. Get yourself a helper. Maybe a little fella to clean up the bits that go overboard.
Green coconut curry on the way soon!
This curry is full of flavor. I’ve got 2 Thai dried red chillies here plus a pinch of red pepper flakes i’ll add in. If that’s too much spice for you, leave them out or take off the tops and remove the seeds! Make it your own. This curry is totally forgiving!
Oh and did I mention, this curry can be made without the chicken and be just as good? Doubt me, do you? I dare you to try it!
Thai Green Coconut Curry (Pei Wei Inspired)
Ingredients
- 2 tablespoons coconut oil
- 2 medium chicken breasts (cut into 1 1/2 inch pieces)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon garlic, minced finely
- 1/4 lb. green beans (cleaned, cut into 2 pieces)
- 1/2 red bell pepper (cut into 1 inch cubes)
- 1/2 green bell pepper (cut into 1 inch cubes)
- 2 carrots (cut into 1/2 inch circles)
- 1 small onion (cut into 1 inch cubes)
- 1 can coconut milk
- 3 tablespoons green curry paste
- 1 tablespoon ginger root, minced finely
- zest of 1 lime
- juice of 1/2 a lime
- 2 dried Thai red chillies (see note)
- 2 tablespoons light brown sugar
- 1/4 teaspoon turmeric
- 1 pinch red pepper flakes (optional)
- 8-10 basil leaves, cut in half
Instructions
- Heat the oil on medium low heat in a saute pan. Add the chicken, garlic, salt and pepper and cook for about 4 minutes or until just cooked. Remove chicken on to a plate, keep warm.
- Add the green beans to the remaining oil and saute for about 3 minutes. Transfer to plate. Next, saute the bell peppers, onions, and carrots together for just 1 minute. Add a few extra drops of oil in between, if necessary. Transfer to the same plate as green beans.
- In the same saute pan, add the coconut milk, green curry paste, ginger root, lime zest, lime juice, dried Thai chillies, light brown sugar, turmeric, and red pepper flakes. Bring all of this to a light simmer. Continue to cook until the curry reduces to about half. Add the chicken and all of the vegetables back into the same pot and heat all the way through. Sprinkle with basil leaves. Serve warm with jasmine rice!
Notes
- The dried Thai red peppers can be omitted depending on your spice preference. If you'd like to get some of the flavor, cut off the tops and remove the seeds. This should help produce the flavor without bringing too much heat.
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