Some Like It Hot: Green Curry and Basil Stir-Fry

Wow! I made this one almost too hot for Joe. That's an accomplishment. This dish is a snap if you have pre-made curry pastes and some coconut milk. I served it with brown rice.

Green Curry & Basil Stir Fry
1 lb chicken, sliced for stir-fry.
a few Tbs of vegetable oil
vegetables, chopped (suggestions: bell peppers, pineapple, bamboo shoots, etc.)
1 - 3 Tbs green curry paste, depending on how hot you like it.
1/4 C. chopped jalapenos or thai chilies. Again, adjust for heat preferences.
lots of basil (1 to 2 cups)
3 Tbs brown sugar (or palm sugar)
about 1/2 C coconut milk
some coconut cream (or extra coconut milk fat)

Heat a few tablespoons of vegetable oil in a wok. Stir-fry the curry for a minute. Add meat. Stir-fry for a few minutes. Add vegetables and coconut milk and sugar, and cook for a few more minute. Stir in basil and coconut cream. Serve with rice.

Comments

[Malcolm]

Did you use Thai basil, or just regular?

[Kitchen Chick]

I use whatever basil I have. In the winter, I use basil that I've harvested from my garden and frozen, and this is usually some sweet basil variety. I grow Thai/Hot basil too, but the plants aren't as large, so I don't have as much to harvest.

[Joe]

The reason this is a really easy dish is because you can use those pre-made Thai curry pastes that come in the plastic tubs.

I'd suggest the following scale of hotness by amount of curry paste, assuming you also use the jalapenos:

1 tbsp or less: Okay for most people
2 tbsp: Hot (good, but hot)
3 tbsp: OW

[Amy Pedroli]

Loved the recipe but wasn't too sure on some amounts(coconut cream and the vegetables) We adapted the recipe a bit because it was too hot for my husband. Thanks for the recipe.

[Kitchen Chick]

Hmmm.. add enough cream to get whatever sauce consistency you like. Mine was more of a "dry" sauce. 2 cups will give you a very liquid sauce similar to the "soupy" coconut curries at Thai restaurants. Coconut milk and cream can also help moderate the heat level. As for the vegetables, use whatever amount you and your husband will enjoy eating. I estimate how much Joe and I will eat and that's what I add to the recipe. In this case, Joe doesn't like green peppers, so I cut up enough green pepper for myself. Same goes with the basil. I love basil, so I tend to use a lot. More, even, then what many similar recipes will call for.

Basic Thai coconut milk-based curries are very forgiving recipes, especially if you use pre-made curry pastes. Carrot slices, pineapple chunks (especially nice with yellow curries, but not, I suspect, for red curries), onion slices, and bamboo are all popular vegetables for these kinds of dishes in the U.S. I've seen other vegetables from Thailand used, but I don't know what they're called.

[Lydia]

Just found your blog and I love it! I'm always looking for new recipes for the spicy condiments I keep in my pantry. Thanks.