Thai Green Curry Chicken with Broccoli and Cauliflower
What’s the secret? Coconut cream. You can find it at most Asian and Indian markets. It’s thicker and creamier than coconut milk and I use in everything that calls for coconut milk. This curry has been the centerpiece dish for many of my catering events and is probably the most frequently requested repeat dish. It does freeze well, by the way making it a really good candidate for scaling so you always have some of the sauce on hand. I love it with sushi rice tossed with a little sushi vinegar and don’t forget the peanuts! You can cut the heat if you need to by backing of of the curry paste - or adding a little coconut cream in at the end.
Chef Laura Bonicelli