Curry is an interesting thing. I used to think that curry was curry but now I realize that there are lots of varieties and mixtures. Some are spicier, some are more bland. Some have the consistency of tomato paste and others are the consistency of a restaurant salsa. Yellow curry powder is completely different from green or red curry paste. So, when I saw a new type of curry paste on sale at the store, I decided to give it a try. This one is called World Foods Thai Green Curry Paste. It is more saucelike than pastelike in its consistency and it is fairly mild. We found that the dish needed a few splashes of fish sauce to give it the right taste. If you like Thai food but can’t handle spice, this may be the “paste” for you. As always, you can mix and match the vegetables used. I was cleaning out my vegetable drawer :-). I recommend chopping most if not all of your vegetables before you start as it will speed up the cooking process.
2 T. olive oil
1 1/2 lb. cubed chicken- omit or replace with tofu for vegetarian
6 T. green curry paste (World Foods Thai Green Curry Paste)
2 cans coconut milk
1 onion, chopped
1/2 c. chopped carrots
1/2 c. chopped celery
2 zucchinis, chopped
2 yellow squashes, chopped
4 green onions, sliced
1-2 T. fish sauce or to taste- omit if vegetarian
Rice or Thai noodles
Heat the olive oil in a large skillet or wok. Add cubed chicken and curry paste and cook until chicken is cooked. Remove chicken to a bowl. Add coconut milk and onion, carrots, and celery and cook on medium high for 5-10 minutes. Add zucchini and yellow squash and cook for another 10-15 minutes until vegetables are to your preferred softness. Add green onions and cook 1-2 minutes more. Add fish sauce at the end and serve over rice or Thai noodles (some stores have gluten free ones- our HEB does).