Like curry? Like spicy food? If you answered in any positive way, then this version of Thai-style Green Curry is just for you! On the spiciness-scale (with 1 being the least spicy and 10 being the most spicy), I would rank Maesri - Thai Masaman Red Curry around a 3 or a 4, while the Green Curry falls at around an 6 or 7. It looks mild, but is pretty hot (especially if you use more than one tablespoon's worth)! Have any of you tried Yellow Curry or Panang Curry? I'm interested in how those taste!
1. As much green onion as you want
2. 1 package (4 pieces) of chicken thighs (I prefer bone-in, with skin)
3. 1 potato, diced into cubes (size up to you; I like 1-inch cubes)
4. 1-2 tbs. sugar (add according to your taste preference)
5. 1/2 tbs. white vinegar or lemon juice
6. 1.5 tbs. vegetable/cooking oil
7. 1 tbs. curry paste (this time I used Green, but this brand has many others!)
8. 1 can (13.5 fl oz., or 400mL) coconut milk (I like to use Chaudoc Coconut Milk)
9. Salt, pepper as desired
10. [Optional] Add carrots, cabbage, peppers, tomato, onion, etc. if you'd like
1. Slice green onions, set aside.
2. Boil potato cubes on medium-high heat while trimming chicken thighs of excess fat. Cut chicken into cubes or chunks, if desired. A sharp knife helps!
3. Drain potatoes, but keep in same pot. Potatoes may still be hard.
4. Add vegetable oil, green onion, and chicken cubes to potatoes. Sprinkle with salt and pepper. Add optional ingredients. "Stir fry" on medium-high heat until chicken is barely pink. Potatoes should be much softer, even mushy, now.
5. Turn heat to medium. Add curry paste, coconut milk, vinegar, sugar, more salt and pepper if desired. Mix.
6. Let boil for ~20-30min. with stirring, or until desired consistency reached.
Spoon the curry over rice, and enjoy!
*Note: Potato helps to thicken the curry, otherwise curry is more soup-like. Flour, cornstarch, or another substitute could possibly work as well. If the curry is too spicy, adding more coconut milk or water can help dilute it.