Chicken/ Fish & Seafood/ Main Dishes/ One-Dish

Chicken and Shrimp Thai Green Curry with Pistachios

Okay, so we’re a bit obsessed with curries. I get that. And I’m okay with that. Curry makes my life complete. I had planned on making my own homemade green curry paste, but lack of time and ingredients kiboshed that. Instead, I found a fairly authentic prepared paste from a local Asian store, and did a slight variation on the Thai Red Curry I posted last week.

 

Recipe adapted from mediterrasian.com.

Chicken and Shrimp Thai Green Curry with Pistachios

Servings: 6 servings
Author: The Gourmet Housewife

Ingredients

  • 2 tbsp canola or peanut oil
  • 1 medium onion finely chopped
  • 2-3 tsp Thai green curry paste
  • 2 cloves garlic minced
  • 1 can 400 ml coconut milk
  • 1 cup chicken stock
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 zucchini cubed
  • 1 red pepper julienned
  • 1 pineapple trimmed and cubed
  • 2 chicken breasts cut into bite-sized pieces
  • 1 lb shrimp peeled and deveined
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp grated lime rind
  • 1 tbsp lemon juice
  • 4 large fresh basil leaves finely sliced
  • 1 cup roasted pistachios shelled

Instructions

  • Heat the oil in a large saucepan over medium heat and cook the onion for 5 minutes, or until translucent, stirring occasionally.
  • Add the curry paste and garlic and cook, stirring, for one minute.
  • Add the coconut milk, stock, fish sauce, sugar and salt. Increase heat and bring to a boil.
  • Reduce heat to medium, add red pepper and zucchini. Cover and simmer for 12 minutes.
  • Add the chicken to the curry and simmer, covered for a further 6 minutes.
  • (Note: Adjust cooking time based on the type of meat you add.)
  • Add shrimp and pineapple and simmer for 3-4 minutes until shrimp is cooked and pineapple is heated through.
  • Mix the cornstarch with the water until it forms a paste. Add to curry mixture, stirring continuously until it thickens.
  • Stir in lime rind, lemon juice and basil. Top with pistachios and serve over jasmine rice.

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2 Comments

  • Reply
    Megan
    September 6, 2011 at 12:32 pm

    Yeah this sounds pretty amazing. I’ve often considered making my own curry pastes too. We should get together and attempt making some.

    • Reply
      The Gourmet Housewife
      September 6, 2011 at 12:45 pm

      Yes, yes we should. Any excuse to get together and cook! Plus, this can be made into a totally vegan recipe now that I’ve found some vegetarian fish sauce!

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