Green Curry Chicken

For this one, you can add as many/few veggies as you want to it, but it still turns out great. Beware the type of green curry paste you buy; some brands are super spicy! My recommendation would be to taste a little pinch of it before you add any to the curry to determine how spicy it is, and then add the amount you're comfortable with to the pot. Unfortunately, I didn't take a look at the brand we used at our Dinner Meet, so I can't offer any specific brand recommendations there. However, if it does end up being too spicy, you can always add more coconut milk and sugar.

Ingredients:

1 lb. skinless, boneless chicken thighs, cut into 1-inch cubes

2 tbsp dark soy sauce (1 tbsp for the chicken at the beginning, the other for the curry)

1 tbsp all-purpose flour

2 tbsp cooking oil

2-3 tbsp green curry paste

2 green onions with tops, chopped

3 cloves garlic, peeled and chopped

1 tsp fresh ginger, peeled and finely chopped

1 can of sliced bamboo shoots (make sure to rinse them once you take them out of the can)

1 can of baby corn spears, cut in halves (make sure to rinse them once you take them out of the can)

1 can of pineapple chunks (we couldn't find any at the store, but I'm sure they'd be good in the curry)

1 bell pepper (ideally, half green, half red, but you can just use one whole one of any color)

2.5 cups coconut milk (have extra in hand in case you need to add more)

1 tbsp fish sauce

1-2 tbsp white sugar, to taste

Instructions:

1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large non-stick pot over medium high heat. Place chicken in the pot, cook and stir chicken until browned, about 5 minutes. Remove chicken.

2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the pot, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Add the vegetables (bamboo shoots, bell pepper, baby corn). Allow to simmer over medium heat for 20 minutes until the chicken is tender. Add pineapple chunks and let the pineapple heat up. Serve.