Summer Thai Curry
Prep Time: 12 minutes
Cook Time: 35 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the cookies:
- 8 ounces rice vermicelli noodles, cooked according to package directions
- 1 tablespoon avocado or grapeseed oil
- 1/4 cup Thai green curry paste
- 1 small shallot, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon minced fresh lemongrass or lemongrass paste
- 1 – 3 Thai (birds-eye) chilies, minced (use less or none at all if you don’t like it too spicy)
- 1 pound (16 ounces) boneless, skinless chicken thighs, cut into ½ inch pieces
- 1 medium eggplant or 2 Japanese eggplants, cut into ½ inch cubes
- 1 medium zucchini or summer squash, cut into ½ inch cubes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 – 13.5 ounce can coconut milk, shaken
- 1 ½ cups vegetable broth or water
- 1 – 15 ounce can of baby corn, drained
- 2 cups diced pineapple (from fresh or canned)
- 2 tablespoons fish sauce or coconut aminos
- 1 small lime, juice plus wedges for garnishing (optional)
- 1/2 cup loosely packed Thai basil leaves, torn
- 1/2 cup loosely packed fresh cilantro, stems & leaves, torn
- 1/4 cup roughly chopped peanuts or cashews, toasted (optional garnish)
- Place the 4-quart TechnIQ Bistro Pan, Dutch oven or saucepot over medium-high heat with the oil. Swirl the oil around and once it is loose and shimmering stir in the curry paste. Cook for 2 minutes, stirring constantly, until very aromatic and the color has begun to darken. Scrape in the shallot, garlic, ginger, lemongrass and chilies (if using). Sauté for 3 to 4 minutes, until the shallots are translucent and everything is fragrant.
- Turn the heat to high and add the chicken pieces; sear until browned and all sides as best as possible, approximately 6 minutes. Tip in the eggplant, allowing it to cook down for about 5 minutes before adding the zucchini and bell peppers. Sauté, stirring frequently, for 10 minutes until all of the veggies have softened and shrunk a bit.
- Pour in the coconut milk and broth, scraping up any browned bits from the bottom of the pan. Bring to a boil then lower to a simmer and cook for 10 minutes or until the chicken is cooked through and the eggplants are soft.
- Add the baby corn and pineapple-feel free to add a splash of the juice if you are using canned pineapple-and heat them through. Once they are hot stir in the fish sauce and lime juice. Taste and adjust the seasoning with more fish sauce and lime juice as needed; ideally it is savory and sweet, with a hint of acidity and umami.
- Divide the rice noodles amongst four bowls and ladle the curry over them. Garnish with the Thai basil leaves, cilantro, nuts and lime wedges.