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!
- Yield:Serves 2
- Active time: 20 minutes
- Total time:30 minutes
- 1 ½ tablespoons canola or vegetable oil
- 1 pound oyster mushrooms
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 ½ tablespoons Thai green or red curry paste
- 1 cup homemade or store-bought low sodium chicken stock
- 1 (13 1/2 ouce) can coconut milk
- 1 pound skinless, boneless chicken breasts
- 3 cups snap peas
- 1 tablespoon fish sauce
- 1 cup bean sprouts
- ½ cup watercress
- ½ cup picked cilantro leaves
- 2 scallions, white and light green parts only, thinly sliced
- 1 jalapeño, thinly sliced
- 1 tablespoon fresh juice from 1 lime
- ¼ teaspoon sugar
- Lime wedges, for serving
Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Add the mushrooms, season with salt and pepper, and cook until browned, about 2 to 3 minutes. Lower heat to medium and add garlic. Cook, stirring, until fragrant, about 30 seconds. Add curry paste and cook, stirring, until fragrant, another 30 seconds. Add the stock and coconut milk and bring the mixture to a simmer. Add the chicken breasts and adjust the heat to maintain a simmer. Cook until the chicken has cooked through, 16 to 20 minutes, turning over halfway. Remove chicken from the pan and place on a small plate until cool enough to handle.
Meanwhile, reduce heat under skillet to low and add the snap peas. When chicken is cool enough to handle, shred into bite-sized chunks with fingers. Add the chicken back to the pan. Continue cooking until snap peas are just cooked through but still crunchy, about 2 minutes. Stir in half of fish sauce
Toss beansprouts, watercress, cilantro, scallions, jalapeño, lime juice, sugar, and remaining fish sauce in a medium bowl. Transfer curry to serving bowls, top with salad, and serve immediately, passing more lime wedges tableside.