Thai food is my everything. Unfortunately, T.H.A.I in Shirlington in Arlington, Virginia kind of ruined me. It is, hands down, my favorite Thai food ever (until we actually eat Thai food in Thailand–and I’m still not convinced that would change my mind). Warren and I dream of its panang curry (and, yes, my mouth literally started drooling just writing the words).
It doesn’t help that every time I visit T.H.A.I in Shirlington, I am with a gaggle of my dearest friends. It was our go-to celebratory dinner venue when we lived there and it is our go-to reunion dinner whenever we are in town. Plus, it is infused with all sorts of ridiculously good memories so that no matter where we go–whether it is decent No Thai in Ann Arbor or okay Bangkok 96 in Dearborn–nothing can never really measure up to the Thai Shirlington Experience.
It also makes any Thai food we make at home pale in comparison, though our Thai Chicken Satay Noodle Salad (which I love so much, I even served a massive batch at my 30th Pie and Tie Dye party) is rising, albeit slowly, in the ranks.
However, when we need a quick Thai fix and don’t want to leave our house, we always make this Thai Green Curry. It comes together in about thirty minutes and is a weeknight staple in our home. I’m sharing this tried and true recipe over on The Collaboreat. It’s the perfect way to jazz up your weeknight menu.
PS: If you read this blog regularly, you might be under the misguided impression that we eat like kings every night of the week. But we’re just like most of you: dog tired at the end of a long day and in the mood for something quick and filling–usually omelettes or pasta with a jar of sauce. My favorite dinner of all time requires 30 seconds of my time: a ginormous bowl of air popped popcorn sprinkled with garlic powder and Parmesan. I eat this so often that Warren has ceased mocking me.
Can you share your go-to weeknight meal ideas that I can borrow/steal in an effort to ditch my four-year-old tendencies? Pretty please?
Easy Thai Green Curry
- 1 tablespoon vegetable oil
- 2 chicken breasts, cut into one-inch pieces
- 3-4 tablespoons Thai green curry paste
- 1 tablespoon fish sauce
- 1 can coconut milk
- 1/2 cup chicken broth
- 2 tablespoons brown sugar
- 1 medium eggplant, sliced into one-inch pieces
- 1 red bell pepper, sliced
- 1 tablespoon dried basil
- 1/4 cup fresh cilantro, chopped
- 1 cup frozen peas
- 1 lime, cut into fourths
- In a large skillet, brown the chicken in vegetable oil. Add the green curry paste and fry for a minute, until it is fragrant.
- Add the fish sauce (it won’t taste fishy, just adds a nice umami flavor), coconut milk, broth, and brown sugar.
- Add the eggplant, bell pepper, basil, and cilantro and simmer for 15 minutes, until chicken is cooked through and vegetables are soft.
- Add the frozen peas and cook for a minute longer.
- Serve over steamed white rice with a squeeze of fresh lime juice.