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I made the foolish mistake of thinking I'd be fine without some sticky rice or crusty bread to soak up all the creamy coconut-based sauce at the bottom of the bowl after making this recipe. Well, I was wrong. Very, very wrong. A starch also would have come in handy to counteract the heat from the Thai green curry paste and jalapeños. Aside from this poor judgement call, the meal itself was thoroughly enjoyable, providing a combination of fresh flavors and various textures and took just over thirty minutes to make.
Just quickly brown the oyster mushrooms, set them aside while poaching the chicken in a combination of coconut milk and broth, then quickly cook the snap peas while shredding the chicken. Top the whole thing with a mix of lightly dressed greens, pea shoots, and sliced jalapeños to give it a fresh feel and a kick of heat. You could similarly make this dish with other proteins like shrimp or scallops, and use other vegetables like snow peas or other varieties of mushrooms.
Just please don't forget to serve it with rice or bread!
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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