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.

Print Recipe

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.