Do you know someone with an irrational fear? B has a phobia of bell peppers. Apparently, green ones are the most frightful.
I do like thinner curry than the typical restaurant curries, but finding the right texture is always tricky. I have listed here how I cooked it, after doing more research, apparently, it's better to cook the curry separate from vegetables to avoid extra water diluting the curry. Also, you can try use the thicker part of the coconut milk or even use coconut cream for richness.
Loosely adapted from BBC. While curry paste from scratch is of course the most authentic, using premade curry paste from the store works when you're busy, craving thai food, and have a hangry husband with bell pepper phobia.
Thai Green Chicken Curry
1 tbsp vegetable oil
3 garlic cloves, chopped
1 tbsp Thai green curry paste
1/2 onion, sliced
4-6 boneless skinless chicken breasts or thighs, sliced
1 (400ml) can coconut milk
green beans, trimmed
1 red bell pepper, sliced
1/2 jalapeno or thai chilis (optional)
1/2 lime, juice and zest
good handful of basil leaves and cilantro
rice, to serve
In a wok or large pan, heat the oil, and stir the garlic, curry paste, and onions for a few seconds to release all the flavors. Add the pieces of chicken, green beans, red bell pepper, eggplant and stir fry. Pour in the coconut milk and let it come to a bubble. Add the thai chili, lime juice and zest. Turn the heat down to a simmer and cook, covered, until the chicken is cooked. Once done, add basil and cilantro. Serve immediately with cooked rice, garnished with basil leaves and cilantro.