1 whole chicken, cut into
pieces (3.5-4 pounds)
1 1/2 to 2
Tablespoons Thai Green Curry Paste (we recommend Mae Ploy; it comes in a plastic
container and keeps for quite a while)
2 14-ounce cans Thai coconut milk
Assorted vegetables -
peppers, green onion, zucchini, bamboo shoots, water chestnuts, frozen peas or
snow peas, mushrooms, etc.
Blend together the coconut milk and green curry paste in Dutch oven over
medium-high heat; taste and adjust amount of curry paste. Add chicken pieces,
bring to a boil. Turn heat down to a simmer and cook for approximately 20
Five minutes before serving, add the vegetables (cut into strips if necessary) and simmer for 2-3 minutes.
Serve chicken curry with