Years ago I spent a month traveling through Thailand and got in-and-out of the country 100% safely, even though I have a severe peanut and tree nut allergy. Then a few years later, a local San Francisco restaurant (who shall remain nameless, Osha Thai) tried to kill me, as I had given my allergy card to the kitchen and peanuts ended up being all-up-in-my-food and all-up-in-my-bidness. I continue to curse Osha Thai and it’s growing peanut empire. That was in 2008 and unfortunately I haven’t touched Thai food in a restaurant since then as I “No trusty the people”.
I love Thai food so now I recreate it in my own kitchen. This is one of my most fave dishes in the world, it’s allergy free, super tasty and fixes my itch for Thai food.
Don’t limit yourself if your dietary restrictions can’t be accommodated at a restaurant. Have fun and recreate in your own kitchen and eat whatever the hell you want! Just don’t forget the vino.
You can buy (nut free) Thai Green Curry Paste in your Whole Foods or fave market – I suggest World Foods brand because it’s not that spicy hot and you can add chilis to it if you need the heat, like me. Otherwise, you can make the paste from scratch – click here for a good paste recipe.
- 2-3 tablespoons canola oil
- 2 tablespoons Thai green curry paste
- 1-1.5 pounds organic breast of chicken, cut into small cubes
- 3/4 red bell pepper, sliced lengthwise
- 1/4 lb haricot vert, trimmed and cut into 1-inch pieces
- 1 can bamboo shoots
- 1/2 cup fresh basil leaves
- 2 tablespoons fish sauce
- 1+ red chile pepper, thinly sliced (for heat)
- 1-1.5 cans of light coconut milk (can sub So Delicious Dairy Free Coconut Milk here)
- 1 egg, beaten
- 1 cup white jasmine rice, cooked
Heat oil in a large high-sided pan over medium-high heat until hot. Add green curry paste and 1 can of coconut milk and whisk until the mixture is smooth. Continue to stir and bring mixture to a boil, then add chicken. Cook for a few minutes before adding haricot vert, red bell peppers and bamboo shoots. Make sure chicken is cooked throughly and the veggies are crisp (not mushy).
Add remaining 1/2 can coconut milk (as needed) and return to a boil. Stir in fish sauce, basil leaves and red chile and remove from heat.
Cook rice. In a wok, heat canola oil on high heat until hot. Add beaten egg and stir fry. Add in rice and then green curry chicken and continue to stir fry until rice starts to get a little brown. Don’t add too much off the curry of it will be soggy. I would refrigerate any remaining green curry chicken to devour at another time.
Plate with fresh basil leaf and serve immediately.
Sonia’s Suggested Wine Pairing: Chateau Ste Michelle, 2012 Waussie Riesling