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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.