Cooking  My Thai Green Coconut Curry On Slacker Radio

I am cooking with ABC Radio’s Aaron Katersky today on their new personalized lifestyle channel distributed on Slacker Radio.  ABC and Slacker have launched the joint effort today with two channels, “Men’s Life”, and “Women’s Life “.  I was invited to create a “cooking at home segment” with Aaron Katersky for the launch.  He is a real foodie and I enjoyed making my Green Thai Coconut Curry recipe with he and the ABC radio crew at Aaron’s home in NYC.

Slacker Page

ABC has launched on Slacker

We shot a “behind the scenes” video of my segment in his home too. Aaron welcomed me in, and then he, and the entire radio crew, including the producer, went right to work as a team helping prep the ingredients for the recipe.


Please enjoy part one our behind the scenes video. I will share part 2 tomorrow, Look for it on my YouTube Channel. You may also catch the radio version on Slacker Radio, search for to the Women’s Life Channel. Next, I have been invited to contribute another segment to the new channels and I am looking forward to it.

Green Thai Coconut Curry With Shrimp


Ingredients * 1/2 lbs boneless chicken breast or thighs, cut into 2 inch pieces (or you can use shrimp) 1 cup carrots, peeled and cut into 3 x 1/4 inch thin strips 1 cup string beans, cut into 3 inch pieces 2 tablespoons canola oil Curry paste 2 tablespoons green curry paste                2 cloves garlic, peeled 3 shallots, peeled 2 tablespoons galangal or Chinese ginger, peeled and chopped 1 stalk lemongrass, peeled and finely chopped 2 minced kaffir lime leaves or 1 teaspoon lime zest Sauce 2 cups coconut milk 1 cup water 3 tablespoons fish sauce 2 tablespoons lime juice 1 tablespoon chopped palm sugar Garnish 4 sprigs Thai basil 4 sprigs cilantro

Instructions In a medium bowl, combine the ingredients for the sauce and set aside. Use a mortar and pestle or food processor, grind the curry paste ingredients into a fairly smooth paste. Heat a large saute pan over medium heat. Add the canola oil and saute the curry paste until very fragrant and turns a shade darker, 5 to 7 minutes. Add the sauce mixture to the curry paste in the pan and stir until well combined. Add the carrots to the coconut milk mixture and simmer the over low heat until the carrots are just tender, about 15 minutes. Stir the chicken and string beans into the coconut curry broth and simmer until the chicken turns opaque, about 7 to 10 minutes. Transfer the curry to a warm bowl and garnish with Thai basil and cilantro. Serve warm with white rice.  Enjoy!