[Amateur Cook] Thai green curry with mushrooms, chicken thighs and broccoli

Ingredients:

• Button mushrooms – 250 gms – cut each piece twice so that they split into 4.

• Broccoli – One – lesser the stems, the better since it cooks quicker that way.

• Zuchinni – One, thinly sliced.

• Chicken thigh fillets (boneless and skinless) – 250 gms if you want a lot of gravy with the chicken or half a kilo if you don’t want much gravy.

• Coconut cream – 400ml for 250 gms of chicken / 600 ml for 500 gms of chicken. Better than coconut milk. Makes the curry more creamy and makes it less spicy.

• Green curry paste from your local asian grocery store or get the Mae Ploy curry pastes. Most brands do not taste that good but this one has prawn/shrimp paste in it so it tastes better than most.

• Red bell pepper – One

• Olive oil – three to four tablespoons

• Salt

• Dried chilli flakes if you want to make it hotter towards the end.

Method:

Cut all the veggies as mentioned before and keep aside.

Fire up a large pan.

Add two tablespoons of olive oil with a couple of pinches of salt and wait for it to get hot enough to fry the veggies.

Add the cut mushrooms, zucchini and broccoli to the pans and stir/toss them around for 5 minutes or until everything is tender.

Mushrooms should change color and shrink down when it gets cooked. Transfer the cooked veggies to a bowl or something, we need the pan again.

Cut the chicken thigh fillets into strips that are like an inch wide(doesn’t matter really, I like cutting my chicken into popcorn sized bites, so whatever works for you) and add a tablespoon of olive oil to the pan.

After the pan’s become hot enough, toss in the chicken pieces and cook for 10-12 minutes. Get in there and toss the meat around the pan as it cooks to make sure that all sides get browned evenly.

Once cooked, transfer the chicken to a bowl and set aside.

If there is a lot of fat left in the pan, let it simmer and add two generous spoons of the green curry paste to the pan and cook and stir for a minute or 90 seconds until it is fragrant.

Add coconut milk to the paste and stir it in together at low to medium heat.

Add both your veggies and meat to the curry and mix. Taste to check if it needs more salt and add desired amount.

Cut the red bell pepper into small bits and add to the curry.

Increase heat and reduce the gravy to desired consistency. Turn it off and serve with rice.

A shameless plug to my blog thingy that I started just now with adequate language warning:

https://ramlearnstocook.wordpress.com/2018/03/14/wtfsaba18/

Will probably be adding more recipes to my blog in the future.

bon appetit