This recipe is one of my go-to’s. It’s on our regular meal rotation. It’s a quick, inexpensive, easy-prep meal, and in those times I’d love to call in for Thai takeout, this really hits the spot. I picked this up a few years ago from Sarah Fragoso’s blog, and while it is certainly tweak-able, it’s very good as she has written it.
1.5 lbs boneless skinless chicken breasts, sliced or diced
2 whole carrots, sliced
1/2 a large head of green cabbage, shredded
3 cups sliced mushrooms
1 can full-fat coconut milk
1/2 cup chicken stock
1 tablespoon green Thai curry paste (I actually use nearly half the jar, because we like the stronger spice and flavor, so this is to taste for you!)
1-2 tablespoons of fish sauce (or more) to taste
1-2 tablespoons of tamari (or more) to taste
Cilantro, limes, chopped cashews, Sriracha sauce
In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil. Turn down to low and simmer for 5 minutes. While the coconut milk and curry are simmering, you can cut up the chicken and veggies. Add the carrots, mushrooms, chicken broth, fish sauce, and tamari to the coconut milk curry – mix well and simmer for another 10 minutes. Add the chicken and cabbage, and simmer for about 10 minutes or until the chicken is fork tender.
Top with diced cilantro, a squeeze of lime juice (I like LOTS!), chopped cashews if desired, and Sriracha for an extra kick.
This is so good, you will completely forget there is no rice!! Yum!!!
Shortcut: Use bagged shredded cabbage cut for cole slaw, rather than chopping a whole head. Major time saver.
Seasoning tip: When seasoning a dish like this, make sure to balance the flavors with the “4 S’s:” Salty, Sweet, Sour, Spicy. A lot of times, if something seems missing, I go back and make sure I’ve hit each of those categories.
You can find Sarah’s original post here.