One of our favorite restaurants here in Toliara—the Blue—is owned by a German man. He and his team serve a delicious meal called Curry Vert, French for Green Curry. It’s yummy!! It’s a favorite for sure.
When we were staying in due to COVID, we really missed this meal! I decided to tackle it myself! I needed green curry paste—you may be able to find some at your local grocery store! Here’s the paste recipe I found to make it from scratch. We were able to find most of these spices here, though not the galangal and not the kaffir lime. What is galangal, anyone?
Then, this is the Thai green curry recipe I found to use for the whole meal—the green curry chicken with veggies and over rice. I love this recipe. The only thing I do differently is that I really don’t like touching raw chicken—even cutting it up! So I put the chicken in right after the oil, garlic, and paste and let it pan fry. I usually have to add more oil and some water, and keep turning it over. Small tenders works great for this. Then once the chicken is pan-fried I go on with the coconut milk and the rest of the recipe.