I’ve been on serious overload these past couple of weeks! Between the International Food Bloggers Conference in Seattle a couple weeks ago, to another exciting, yet nerve wracking project that I’ve been working on (more to come on that soon I hope!) – Stressed out is a bit of an understatement… So, to cope, I do what any true foodie would do – I hit the comfort food, and this dish is just that for me. It’s so good that it deserves a jazz hands introduction ? AVOCADO GREEN CURRY ?.
When I’m in a funk, I like to get into the zone –> Work clothes off ✔ “comfies” on ✔ Real Housewives tuned into ✔ glass of wine poured ✔ We’re in for a good night at that point. But when you have all those things and this Avocado Green Curry – Your night just got SO much better!
For many, the first dish that comes to mind when talking “comfort food” is mac ‘n cheese. No so for me. Thai food is my go-to. However, in a pinch, you could say this dish is a bit like mac ‘n cheese’s exotic cousin – It’s rich, saucy and begging to be devoured.
And, really, can I just get a fist bump for adding some extra avocado into your life? ??
Who doesn’t love avocado? I’ll take it any way I can get it – Avocado toast (AKA best invention ever), guacamole, on top of a salad… HOWEVER, I am absolutely never consuming avocado in a smoothie again. I tried it once – “You won’t even notice the flavor” the recipe says, “it adds extra creaminess” it says – No, no, NO! I totally noticed the flavor, and creamy?! ? I felt like I couldn’t even swallow. Waaaaayyyyy to much richness going on – A herbally, savory, grassy richness that does not belong in my morning beverage. No thank you very much.
Avocado DOES belong in this curry. Avocado SO belongs in this curry. Avocados may have been put on the earth to be in this curry… Their rich flavor is awesome with the coconut milk curry sauce, the bright fresh herbs, the zesty citrus, and the heat of the poblano pepper, and the saltiness, and the yum yum yum… Bowl consumed, world a better place, time for more wine…
How about you? What’s your favorite comfort food to dive into when you’re stressed?
- 1 stalk fresh lemongrass
- 2 pounds chicken breast
- 1 tablespoon coconut oil or vegetable oil
- 4 cups coconut milk (two cans)
- 3 tablespoons Thai green curry paste
- 1 lime, zested and cut into wedges
- ½ cup chicken stock
- 1 tablespoon fish sauce
- 1 poblano chile seeded and minced
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped basil
- 1 avocado, thinly sliced
- Peel the lemongrass until you reach the tough inner white bulb. Mince.
- Season the chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Cook the chicken until golden brown (approximately eight minutes). Set the chicken aside.
- Add the coconut milk to the pot, and bring to a boil. Cook over medium-high heat until reduced to about three cups (approximately 15 minutes).
- Stir in the curry paste, and simmer for an additional five minutes.
- Return the chicken to the pot along with any juices. Add the lemongrass, lime zest, chicken stock, and fish sauce. Partially cover, and simmer over low heat for 30 minutes.
- Add the poblano, cilantro, and basil. Cook, uncovered, for an additional 10 minutes.
- Serve with rice and lime wedges.
- If you’re serving this for a group, why not go all out and make a delicious thai salad to go alongside? Try one of these on for size: Thai Beef Salad, Larb Gai, or Lemongrass Thai Chicken Salad.
- Sauvignon Blanc’s grassy, herbal, bright notes are a great match for this the fresh basil and cilantro in this Thai green curry.
- A dry Gewurztraminer or Riesling also make a great match for this spicy dish. Their slight sweetness balances out the heat of the curry, and the citrus flavors found in these wines echo the lime in the dish.