Use up those summer veggies with this tangy, flavorful Thai green curry.
I love green curry, and I get really excited to make it at home! In my world of creating new recipes all the time and trying to hack foods into other foods (ramen grilled cheese anyone?) I can forget how rewarding it can be to just make something simple and delicious that people have been eating for years.
That being said, this is far from an authentic Thai Green Curry recipe. But I have used for a long time and it makes a really tasty version with enough common ingredients that most Americans can make it at home. It turns the curry paste process into more of a pesto-style we're familiar with, and makes this recipe very approachable. Try this recipe and expand your cooking horizons!
If you've never used lemongrass, it can be a little tricky. Just peel off the woody outer layers until you get to the tender center.
Then just chop it into little rounds.
Some lime zest to add tanginess.
Everything is in the food processor ready to go!
Meanwhile, prep the other ingredients.
Make sure the curry paste is really well blended.
First, fry the paste in a little oil.
Cook the paste until the oil starts to separate. It should take about 10 minutes.
Chicken and peppers go in with the coconut milk.
Adding said coconut milk.
The rest of the veggies go in shortly after, and it simmers away until everything is cooked.
Served with rice, this is a really nice summertime dinner.
Dan Whalen keeps this green curry recipe in his back pocket for currmergencies. He has been blogging for over 6 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!