Green Curry Chicken & Kabocha
This Thai green curry has a Japanese-inspired twist, with tender chicken breast, creamy kabocha squash, crunchy lotus root, and fresh zucchini coated in an extra-thick, spicy green curry sauce.
Ingredients
- 1 lb boneless skinless chicken breast or sub chicken thigh
- 2 teaspoons baking soda optional, for velveting the chicken
- Neutral cooking oil as needed, I use avocado oil
- 3 oz Thai Green Curry Paste see notes, I use Maesri brand
- 2 13.5 oz cans lite coconut milk
- 1 tablespoon soy sauce plus more to taste
- 1 tablespoon sugar
- 12 oz kabocha squash
- 6 oz packaged sliced lotus root drained if necessary
- 1 medium zucchini about 7–8 oz
- 3 tablespoons cornstarch
- 3 tablespoons water for cornstarch slurry
- 15-20 Thai basil leaves optional, for finishing
- ¼ teaspoon MSG optional
Instructions
- Prepare the chicken - Slice the chicken breast against the grain into approximately ¼-inch-thick bite-size pieces. Optional: Velvet the chicken. For especially tender chicken breast, arrange the chicken in a single layer and evenly sprinkle one side with 1 teaspoon baking soda. Flip the pieces and sprinkle with the remaining 1 teaspoon. Let rest for 15 minutes, then rinse thoroughly under cold water to remove the baking soda and pat very dry. If skipping the velveting step, simply pat the sliced chicken dry before cooking.Season chicken pieces with salt and black pepper if desired.
- Prepare the vegetables - Wash the exterior of the kabocha, remove the seeds, and cut it into approximately ¾-inch pieces, leaving the skin on. Drain the packaged lotus root if necessary and chop the slices into halves or quarters. Cut the zucchini into bite-size pieces.
- Cook the chicken - Heat a swirl of neutral oil in a large skillet, sauté pan, or Dutch oven over medium-high heat. Add the chicken and try to arrange it so that the pieces lie flat in the pan. Cook until golden on one side (2-4 minutes), then mix the chicken around in the pan and cook until cooked through (another 2-3 minutes). Transfer the chicken to a plate.
- Bloom the curry paste - Reduce the heat to medium and add a little additional oil if the pan is dry. Add 3 oz (85 g) green curry paste and cook briefly, stirring constantly, until fragrant. For a significantly spicier curry, use the full 4 oz (114 g) can.
- Build the curry - Slowly whisk in the coconut milk until the curry paste is evenly incorporated. Add the soy sauce and sugar and bring the curry to a gentle simmer.
- Cook the vegetables - Add the kabocha and lotus root and gently simmer for about 11-13 minutes, or until the kabocha is nearly tender. Add the zucchini and cook for another 3–4 minutes, until just tender. Try to avoid overcooking the zucchini.
- Finish the chicken - Return the chicken and any accumulated juices to the curry. Gently simmer until the chicken is warmed through and the vegetables have reached the desired tenderness.
- Thicken the curry - Whisk together 3 tablespoons cornstarch and 3 tablespoons of water until completely smooth. While the curry is gently simmering, gradually stir in the slurry. Allow the curry to simmer briefly between additions so you can judge its consistency. You may not need all of the slurry. Stop when the sauce is thick enough to generously coat the chicken and vegetables.
- Season and finish - Taste the curry and adjust as needed with additional soy sauce for saltiness and umami or a little additional sugar for sweetness and balance. Add the MSG now if you're using it. If using Thai basil, stir it into the curry immediately after turning off the heat. Serve immediately with white rice.
Notes
Ingredient Substitutions
Lotus root: Canned sliced water chestnuts can be substituted for the lotus root. Add the water chestnuts a little later in the cooking process, around the same time as the zucchini. Kabocha: Butternut squash is the easiest substitute and provides a similar combination of sweetness and creamy texture. Peel the butternut squash before cutting it into pieces, as its skin will not soften as readily as kabocha skin during the relatively short cooking time. Thai basil: Thai basil provides a fresh, aromatic finish that complements the green curry, but it can simply be omitted if unavailable. Do not use Italian basil. Coconut Milk: This recipe calls for light coconut milk, but you can use full-fat if desired. The result will be a naturally thicker curry, so you may not need much of the cornstarch slurry at the end.Recipe Notes
Adjust the curry paste to your heat tolerance. Start with about ¾ of the 4 oz can of Maesri green curry paste for a tamer curry. Use the entire can for a very spicy version. Velveting the chicken is optional but recommended. The brief baking-soda treatment helps chicken breast remain super tender. If using it, thoroughly rinse away the baking soda after 15 minutes and dry the chicken well before cooking. Leave the kabocha skin on. The skin is edible and helps the pieces hold their shape as they simmer. It provides a nice contrasting texture when finished as well. Add the vegetables in stages. Kabocha requires substantially more cooking than zucchini, so adding everything simultaneously will result in unevenly cooked vegetables. Thicken at the end. The vegetables release moisture as they cook, and the kabocha may contribute some body of its own. Wait until everything is nearly finished before deciding how much cornstarch slurry the curry needs. Adjust the final seasoning after thickening. Taste the finished sauce and add additional soy sauce or sugar as needed. I like to add a little MSG as well for some additional savoriness.Nutrition
Serving: 0.25 batchCalories: 430kcalProtein: 32g
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