Summer Thai Curry
Serves 4
Ingredients:
- 8 ounces rice vermicelli noodles, cooked according to package directions
- 1 tablespoon avocado or grapeseed oil
- 1/4 cup Thai green curry paste
- 1 small shallot, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon minced fresh lemongrass or lemongrass paste
- 1 – 3 Thai (birds-eye) chilies, minced (use less or none at all if you don’t like it too spicy)
- 1 pound (16 ounces) boneless, skinless chicken thighs, cut into ½ inch pieces
- 1 medium eggplant or 2 Japanese eggplants, cut into ½ inch cubes
- 1 medium zucchini or summer squash, cut into ½ inch cubes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 – 13.5 ounce can coconut milk, shaken
- 1 ½ cups vegetable broth or water
- 1 – 15 ounce can of baby corn, drained
- 2 cups diced pineapple (from fresh or canned)
- 2 tablespoons fish sauce or coconut aminos
- 1 small lime, juice plus wedges for garnishing (optional)
- 1/2 cup loosely packed Thai basil leaves, torn
- 1/2 cup loosely packed fresh cilantro, stems & leaves, torn
- 1/4 cup roughly chopped peanuts or cashews, toasted (optional garnish)
Directions:
- Place your Bistro Pan, Dutch oven or saucepot over medium-high heat with the oil. Swirl the oil around and once it is loose and shimmering stir in the curry paste. Cook for 2 minutes, stirring constantly, until very aromatic and the color has begun to darken. Scrape in the shallot, garlic, ginger, lemongrass and chilies (if using). Sauté for 3 to 4 minutes, until the shallots are translucent and everything is fragrant.
- Turn the heat to high and add the chicken pieces; sear until browned and all sides as best as possible, approximately 6 minutes. Tip in the eggplant, allowing it to cook down for about 5 minutes before adding the zucchini and bell peppers. Sauté, stirring frequently, for 10 minutes until all of the veggies have softened and shrunk a bit.
- Pour in the coconut milk and broth, scraping up any browned bits from the bottom of the pan. Bring to a boil then lower to a simmer and cook for 10 minutes or until the chicken is cooked through and the eggplants are soft.
- Add the baby corn and pineapple-feel free to add a splash of the juice if you are using canned pineapple-and heat them through. Once they are hot stir in the fish sauce and lime juice. Taste and adjust the seasoning with more fish sauce and lime juice as needed; ideally it is savory and sweet, with a hint of acidity and umami.
- Divide the rice noodles amongst four bowls and ladle the curry over them. Garnish with the Thai basil leaves, cilantro, nuts, and lime wedges.
The curry can be stored, separate from the rice noodles, in the fridge for up to 3 days or frozen for up to 1 month. Feel free to use any protein or other vegetables you like.
