Crispy chicken and noodles in green curry

We recently spent a weekend in Berlin and stumbled across a great Thai fusion restaurant called Transit. It's apparently a chain in Germany, but chain or no, we loved it. It can be hard for me to find restaurants to meet my dietary needs at times, but anything Thai usually fits the bill, what with the ample coconut milk, so I knew I was in a good place. This place was small dish style, so we ordered about 6 between us and one of them was a fried chicken in green curry. Anything that involves fried chicken skin is high on my list, so I was really looking forward to it. I was not disappointed. It arrived and I might have shed a few happy tears. Creamy coconut milk, spicy green curry, crispy chicken and noodles made of bamboo shoots! (how clever, right!?) I knew I would come home and try to recreate it! So, here it is! I started by making a homemade green curry paste. Back story, 2 years ago we went to Thailand and spent a day in a Thai cooking school, becoming Thai cooking experts. One of the recipes was green curry. So, we came home, bought all of the ingredients, put them in the freezer, and then really never made it. UNTIL NOW. See, money well spent on the cooking class!!

 

What you're going to need:

1 can of bamboo shoots

5 TBL of green curry paste- homemade or store bought

2 chicken thighs with skin

mixed veggies of your choice

1 can of coconut milk- full fat. Make sure the ingredients are JUST coconut milk and no other crap.

 

If making the green curry from scratch, you basically need (From Thai Table):

• 1 tablespoon sliced cilantro roots                                                    
• 1 tablespoon coriander
• 1/2 tablespoon cumin
• 1 1/2 tablespoons galangal
• 1/4 cup garlic
• 1 Kaffir Lime
• 3-4 tablespoons sliced lemongrass
• 1/2 teaspoon peppercorns
• 1 tablespoon salt
• 1/2 cup sliced shallots
• 1 teaspoon shrimp paste
• 1/4 cup Chili Leaf Optional
• 10-15 Green Thai Chili Peppers

If you don't feel like pounding in a mortar and pestle, just use a good quality jarred paste. And if you want to stay keto or low carb, make sure there is no sugar!

 

First- throw your chicken thighs in the oven with some coconut oil and salt and pepper for about 30-40 minutes, or until the chicken is cooked through and the skin is very crispy.

Next, get on with the curry.

Here are a few pics of the curry making. Christopher was my labor source and was going super fast, so I didn't capture every step!

Thai chilis, and yes, they are HOT:

 

Pound them well with the salt:

 

 

Add the lemon grass, shallot and apparently everything else because the next pic I have is the finished paste :-):

Finished green curry paste, looking somewhat brown:

Next take the bamboo shoots and cut them into thin strips. Think of it like vermicelli. It's an ingenious way to get that noodle feel into a dish. Also grab a couple, or 5, kaffir lime leaves. Seriously, kaffir lime leaves are the most amazing thing in the world. The flavor they impart is so distinctive and delicious.

Sautee some veggies, I used eggplant, cauliflower and zucchini in coconut oil and added my bamboo shoots at the end to warm them up.



Meanwhile, I put the green curry and the coconut cream (the hard part of the milk on top of the can) in a pan on high heat. Let the coconut milk melt and stir to incorporate all of the paste. Add the rest of the coconut milk and the veggies. Put your bamboo shoots in the bottom of a bowl and ladle some of the coconut broth over them. Then add your veggies and about a cup or 2 of the green curry with coconut milk. Finally slice your chicken and put it on top. There you go! Finished.
This here is a bowl of pure deliciousness! It's a perfect Keto meal!


Every bite is full of flavor and spice. The kind of spice that burns, but in a really pleasant way! So yummy!


 Try it and warm up your body and belly NOW!