Even though we’re in the thick of winter here in Chicago, my mind is still in beautiful Thailand. My husband and I recently got back from an incredible adventure to Thailand & Cambodia (blog post coming soon) and my heart still aches for the beautiful people, culture, and FOOD of Southeast Asia. It continues to be my absolute favorite part of the world.
One of our favorite memories of the trip was a half-day cooking class in Chiang Mai through Zabb-E-Lee Cooking School. We had such a great time exploring Thai markets, picking up fresh ingredients (still can’t get over the fragrance of kaffir lime), and then spending a few hours in a gorgeous outdoor, bohemian-style kitchen whipping up over six dishes. Such a delightful experience for a couple who loves to cook together.
I’m excited to share the recipe from our culinary adventures for Zabb-E-Lee’s chicken green curry. It was absolutely delicious and SO easy to make (well, once all the spices were ground up). I made it once at home too with store-bought green curry paste, and it was still pretty damn good. Obviously not as fragrant and fresh as the Chiang Mai version, but still a great recipe to quickly whip up when you’re craving some curry. Got my hubby hooked on Thai food now. Enjoy!
Starting off the day picking fresh ingredients from the market with our awesome instructor
Literally the cutest space for our cooking class. So boho chic!
So proud of our culinary creations!
Silky smooth green curry. Nothing like that fresh taste of coconut cream and kaffir lime.
My version at home – more veggies, low fat coconut milk, and store bought green curry paste. Sorry for the poor picture quality – alas, not much natural lighting in Chicago right now. Still delicious, and SO easy to make!
Thai Green Chicken Curry (recipe adapted from Zabb-E-Lee Cooking School)
Ingredients (serves 3-4)
2 tbsp canola oil
6 chicken thighs, cut into bite-sized pieces
1 can coconut cream (highly recommend the Aroy-D brand)
1.5 tbsp green curry paste* (I used the Thai Kitchen brand, but see below for the recipe to make this from scratch)
1 eggplant, cut into squares
1 zucchini, cut into squares
Handful of green beans (per your liking)
2 tbsp sweet basil
3 leaves kaffir lime leaf, torn in half
1 tbsp pea eggplant (optional – I didn’t use this)
2 red chilis, sliced diagonally
2 tsp palm sugar
2 tbsp fish sauce
Let the oil heat on a wok or non-stick pan on medium high. Stir the green curry paste for a few minutes until fragrant and the oil surfaces. Add the chicken thighs and stir until fully cooked. Gradually add the coconut milk and add in the eggplant, zucchini, and green beans. Cover and let simmer. When the veggies are cooked, add palm sugar, fish sauce, sweet basil, kaffir lime, and red chilis. THAT’S IT – you’re done! Enjoy with rice or noodles.
*Green Curry Paste (from Zabb-E-Lee’s cookbook)
10 fresh green chilies, finely chopped
1 tsp salt
1 tbsp galangal finely chopped
1 tbsp lemongrass, finely chopped
5 cloves garlic, finely chopped
3 shallots, sliced
1 tsp kaffir lime ride, finely sliced
1 tbsp coriander roots, chopped
1 tsp fresh turmeric or turmeric powder
1 tsp shrimp paste (this is the secret sauce!)
1 tsp black pepper
1 tsp roasted coriander seeds
1/2 tsp roasted cumin
1 tsp ginger
Combine coriander seeds, cumin, black pepper in a mortar, pound well. Add chilies and salt to the mixture and continue pounding. Add remaining ingredients (except for the shrimp paste) and pound again. After everything is smooth, add the shrimp paste and continue pounding until the mixture is a smooth paste.