We are adventurous eaters, nothing too crazy, but we do like to try foods from lots of different ethnic backgrounds. Thai is a great one, because of the variety of food choices. I always told people that I didn't like curry, but come to find out, it is not that I don't like curry, I just didn't like the ONE curry dish I tried years ago. This is a great recipe to try if you are just getting your feet wet on trying NEW things. It's spicy, but NOT tongue numbing, and you can adjust the amount of curry paste you add. Give it a try and if you do, send me a comment!
- 2 T. vegetable oil
- 1 C. onions, finely chopped in semi circles (1 medium onion)
- 4 cloves of garlic, chopped
- 1 (4 oz.) can green Thai curry paste (less if you don’t like the heat)
- 1 lb. chicken breasts, boneless, skinless, cut into bite size pieces (about 2 breasts or 6 tenderloins)
- 1 lb. chicken thighs, boneless, skinless, cut into bite size pieces (about 3 thighs)
- 2 (14 oz.) cans coconut milk
- 1 T. fish sauce
- 1 T. soy sauce
- ½ T. sugar
- 2 zucchini, cut into semi circles about ½ in thick
- ¼ C. fresh cilantro, chopped (optional)
- Cooked rice, for serving
- In a Dutch oven over medium-high heat, sauté the onions in the vegetable oil until soft about 10 minutes.
- Add the garlic and the curry paste and cook for two minutes.
- Add the chicken and stir fry for two minutes.
- Add the coconut milk and incorporate the curry paste into the milk.
- Add the fish sauce, soy sauce, and sugar.
- Bring to a boil, then reduce and simmer until the chicken is cooked through about 10 minutes.
- Add the zucchini and allow to simmer for an additional 10 minutes.
- Serve in a bowl with cooked rice on the side. Place sambal (chili paste) on the table for those who like extra heat!
Tips and Tricks:
- I use Maesri brand curry paste and Chaokoh brand coconut milk, they can be found at most international food stores.
- This soup freezes great!