Although this adapted green curry recipe may not be as refined as the previous recipe which was made from scratch, you may find this one to be less time consuming and convenient to make at anytime of day. I much more prefer the use of dark meat over white because it absorbs more flavours and do not often become tough and rubbery if overcooked. After gathering all the ingredients together, the rest is just throwing everything in the pot and leave to simmer.
50 g Mae Ploy green curry paste
300 g chicken (dark meat with skin and bones on)
1 can coconut milk (top creamy part separated)
1/2 cup Green Giant mixed vegetables
1/2 cup snap peas (or any other type of vegetables)
1/4 cup sweet basil
seasoning to taste, about 1-2 tbsp. fish sauce, 1-2 tbsp. sugar
In a large pot at medium heat, saute green curry paste with chicken for 5-7 minutes (add a tbsp. of cooking oil if the chicken sticks to pot). Add the top creamy part of the coconut milk, saute until it is completely mixed with curry paste. Add the rest of the coconut milk and vegetables. Bring to boil, then slowly add water. Add sweet basil and season with fish sauce (or salt) and sugar. Leave to simmer for at least 35-45 minutes until the fat from coconut milk starts to separate. Remember, the longer time you leave the curry to simmer, the better it will taste!
Once the curry is ready, serve the curry with sculpted jasmine rice just to make life more interesting :)!