Coconut based Thai curries are a masterclass in balancing powerful flavors with finesse. Spicy jalapeño and ginger blend with bright lemongrass and lime juice, while a little sweetness from the brown sugar and coconut milk keeps the spice from getting out of hand and a salty, umami punch of soy sauce helps blend everything together. We chose chicken thighs for this recipe because the low and slow cooking lends itself to the juicier texture of the meat. You can definitely substitute chicken breast if you prefer. Serve over rice and garnish with cilantro, sriracha, and a fresh squeeze of lime.
My Cook: Thai Coconut Chicken Curry
- 1.5 lb boneless, skinless chicken thighs, cut into 1 inch pieces
- 4 oz shiitake mushrooms, sliced
- 1 inch piece ginger
- 2 cloves garlic, peeled
- 1 piece lemongrass
- 1 jalapeño, thinly sliced
- 13.5 oz can coconut milk
- 2 tbsp soy sauce
- 1 tbsp green curry paste
- 1 tbsp brown sugar
- 1 cup jasmine rice
- Lime and cilantro for garnish
Thinly slice the shiitake mushrooms and chicken thighs into bite-size pieces. Add the mushrooms and chicken to a Suvie pan.
In a small bowl whisk together the coconut milk, soy sauce, green curry paste, and brown sugar. Slice the ginger (you don’t need to peel it) into 3 or 4 pieces, smash the garlic cloves and lemongrass with the flat side of a large chef’s knife and add to the pan. Thinly slice the jalapeño and add to the pan.
Pour the coconut milk into the pan. Add the rice and ½ tsp salt to the starch pan. Load the protein and starch into your Suvie, enter the slow cook settings and cook.
Slow Cook Settings
Slow Cook: HIGH, 2 Hours
Starch: 15 minutes
After the cook remove the garlic, ginger pieces, and lemongrass from the pan and discard.
Adjust seasoning to taste. Serve the coconut curry over the jasmine rice and garnish with fresh cilantro and lime.
The spicy and sweet notes in Gewürztraminer make it an ideal pairing for the fragrant aromas of Thai Green Curry. Another wine that will pair well with this dish is Riesling. Riesling is sweet and acidic and will really bring out the spicy flavors of this dish.