I’ve always enjoyed the fact that Thai curries come with their own built-in color code for level of spice. Green is on the mild side, but it’s still very tasty. It pairs well with light-flavored proteins like chicken and tofu.
This recipe for green curry chicken is interesting, and fairly representative of Thai curries, in that the sauce is thin. The only thickener of sorts in the recipe is the onion (a lot of onion!), which is sliced thin and disintegrates as the sauce cooks. It only simmers for about 20 minute,s but if you doubled that the onion slices would be largely gone (though the chicken breast would be severely overcooked).
Look for another Thai curry — a spicier color — later this week.
Peace, love, and biscuits,