1 tablespoon vegetable or peanut oil
2 to 4 ounces Thai green curry paste, such as Maesri
2 13.5-ounce cans coconut milk, such as Chaokoh
1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
8 ounces cuttlefish balls, thawed, optional
1 pound zucchini, cut into thick half-moons
Fish sauce, to taste
Sugar, to taste,
Soy sauce, to taste
Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat, and when the oil is hot, add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!
Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken pieces and stir to combine.
Add the rest of the coconut milk and the cuttlefish balls, if you're using them. Reduce the heat to medium-low and simmer for 20 minutes, or until the chicken is cooked through and the fish balls are warm.
When the chicken is done, add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles. This keeps well for up to 5 days in the fridge.
Recipe Notes
- On heat: For a fully tongue-tingling experience, use the full 4-ounce can. If you have a lower tolerance for heat, use half the can.
- More vegetables: The last time I made this I took a tip from Andrea's recent series and seared some baby bok choy and red peppers and added them to the curry just before serving. This added a nice extra serving of vegetables, not to mention color and crunch. But again, optional.
Updated from recipe originally published August 2012.