Thai Green Curry

Instructions

1. 1

   Cook the Jasmine Rice according to package instructions. Fluff with a fork and keep covered until ready to serve.

2. 2

   Open the cans of Coconut Milk Do Not Shake Before Opening without shaking them. Carefully scoop out the thick cream that has risen to the top and set it aside. Reserve the remaining coconut liquid separately.

3. 3

   Heat the Vegetable Oil in a Wok or large deep Skillet over medium-high heat. Add the thick coconut cream and cook, stirring frequently, for 2–3 minutes until it begins to bubble and the oil starts to separate — this 'cracks' the coconut cream and builds flavor.

4. 4

   Add the Thai Green Curry Paste to the cracked coconut cream. Stir and fry for 1–2 minutes until very fragrant and the paste darkens slightly.

5. 5

   Add the Lemongrass, galangal (or ginger), and Kaffir Lime Leaves Torn In Half, Stems Removed. Stir to combine with the paste.

6. 6

   Add the Chicken Thighs pieces in a single layer. Stir to coat in the paste and cook for 2–3 minutes until the outside turns opaque.

7. 7

   Pour in the reserved coconut liquid and stir well to combine. Bring to a gentle simmer over medium heat.

8. 8

   Add the Fish Sauce and palm sugar. Stir to dissolve the sugar. Taste the broth — it should be balanced: savory, slightly sweet, and fragrant. Adjust with more Fish Sauce (saltier) or sugar (sweeter) as needed.

9. 9

   Add the Medium Zucchini Halved Lengthwise and Red Bell Pepper. Simmer for 5–7 minutes until the vegetables are just tender and the Chicken Thighs is cooked through (internal temperature of 165°F).

10. 10

    Remove from heat. Stir in the baby spinach (if using), Thai Basil Leaves, and Lime Juice. The residual heat will wilt the greens gently. Remove and discard the Lemongrass pieces, galangal slices, and Kaffir Lime Leaves Torn In Half, Stems Removed before serving.

11. 11

    Ladle the curry over bowls of steamed Jasmine Rice. Garnish with fresh Red Chili slices and Lime wedges on the side. Serve immediately.

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