Totally Yummy, and Easy, Green Thai Curry. And a great way to get your veggies!

I grew up in a bland household. Let me explain - the people were fun enough, and even spicy, but the food? Well, the food was standard 1970s Canadian fare, and definitely NOT spicy. Think, Shepherd's Pie, meat loaf and minced meat over mashed potatoes. All good food, and still among my favourite comfort foods, but definitely not really flavourful.

My own palate developed quite differently to that of my family. Early on I discovered that I really, really liked a wider variety of different foods, saltier and spicier and more exotic. I frequently ate at the falafel place, and loved going out for Indian. Of course, this was in the 90's, and although Montreal was a fabulous, eclectic city even then, there was not as much choice as now, and the food wasn't quite authentic. Still, it got my taste buds hopping.

Living abroad in Japan, I truly became appreciative of food. Japanese food is not spicy, but has a lovely, delicate combination of flavours. But I digress. Let's get back to spicy.

Living abroad, and travelling to all the spicy countries of South East Asia, I really came into my love of exotic spicy foods. Among my favourite is this, Green Thai Curry. And, you can make a pretty good one on your own,  at home, even in Ottawa (or, Aylmer!).

I don't make my own paste, and of course, the curry paste is THE key ingredient here. I have always (even in Japan) used Mae Ploy brand. This is really important because I have tried Thai Kitchen and others more easily found at your local grocery store, but they just don't cut the mustard. Or, well, the curry. Mae Ploy is essential, and can be got easily and cheaply at the shops in Chinatown on Somerset street. The big T&T probably has it, too, but I haven't checked since I live much closer to Chinatown. Anyhoo, the tub of curry paste cost my $3.50 at one place. I crossed the street and saw it again for $2.99.  You only need a tablespoon, and it keeps well in the fridge for ages.

You also need a can of coconut milk. I like Aroy-D, but any brand should be fine, as long as it's think and creamy, and not just coconut water.

I love this as chicken curry, made with tasty chicken thigh, but I've made it with beef and pork as well. For veggies, this time I just used some mixed frozen Asian style veggies I had in the freezer. You can use any veggies that you like - they absorb the curry flavours and are delicious. If I had had time and felt like spending money on fresh veggies, I would have bought some red, yellow and orange bell peppers (very yummy and they add good colour), mushroom and eggplant (aubergine). I would probably not put cauliflower in this, but try whatever and see how it goes!

Also, the measurements of meat and vegetables are flexible - put no meat and all veggies, or leave out the veggies for a soupier dish. Put extra in for a thicker dish. Serve over rice.

Ok, well, here's my recipe, it's super quick, super yummy and super spicy.

Green Thai Curry 

Ingredients:

• 1 tbs Mae Ploy Green Curry Paste
• 1 can coconut milk, divided
• 1 tbs oil (I used coconut oil, but use olive oil or whatever, just to fry the onion)
• 1 medium onion
• 200g chicken thigh (or any meat you want), cut in bite sized pieces
• 1 1/2 cups frozen mixed Asian style vegetables (or whatever you want)

Directions:

1. Heat oil in a pot or large pan, add onion and saute until tender (5 minutes or so).
2. Add half the coconut milk and the curry paste (only 1 tbs, or to taste), stirring to mix the paste into the coconut milk. 
3. Add the chicken and fry until the meat is sealed/ mostly cooked (the sauce should be boiling/bubbling)
4. Add the rest of the coconut milk and then add the defrosted or fresh vegetables.
5. Bring to a boil, then reduce heat. Cover and let it simmer gently on low heat until the vegetables are tender and the curry paste is creamy and smooth (not lumps of paste!).

Serve over jasmine or basmati or any rice you want!