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Thai Green Curry Chicken Tortellini

Plate with Thai green curry chicken tortellini.
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Savory parcels of ricotta and spinach tortellini are combined with the classic flavors of Thai green chicken curry to create a mouthwatering fusion masterpiece! Ready in 30 minutes and exploding with flavor, this Thai Green Curry Chicken Tortellini will tantalize your taste buds!

Ingredients

Scale
  • 30 grams / 2-10 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies), to taste – destemmed, roughly chopped
  • 5 grams / 4-6 pieces Prik Kee Nu Green Chilies – (note 1* – or use any other small hot green chilies), to taste – destemmed, roughly chopped
  • 25 grams / 5-6 Garlic cloves – peeled, roughly chopped
  • 25 grams / 1 medium Asian Red Shallot – sliced
  • 35 grams / 3 pieces Baby Corn – sliced in half vertically, then again in half horizontally
  • 100 grams / 3-4 pieces Chinese Broccoli (‘gai lan’, substitute with broccolini or tenderstem broccoli) – stems peeled, sliced at an angle
  • 3 Makrut Lime Leaves (also known as kaffir lime leaves – note 2) – destemmed, minced into a fine powder
  • 16-20 grams / 1 cup Thai Sweet Basil Leaves – picked off stems, washed, pat-dried (note 3)
  • 250 grams / 9 ounces Ricotta & Spinach Tortellini (or use cheese tortellini)
  • 250 grams / 9 ounces Chicken Breast – cut into small bite-sized pieces
  • ½ TBSP Peanut Oil (or any other neutral flavored cooking oil)
  • ⅛ Fine Sea Salt
  • 30 grams / 2 TBSP Thai Green Curry Paste (I use Mae Ploy brand – note 4)
  • 165ml / 5.6 fluid ounces (1 small can) Coconut Milk
  • 2 grams / ½ TSP Swerve Brown Sugar (or use regular light brown sugar – note 5)
  • 2 grams / ½ TSP Thai Chili Powder (optional, substitute with crushed red pepper), to taste
  • ½ TBSP Fish Sauce
  • To Serve (optional): Lime wedges for squeezing

Instructions

Prep:

  1. Prepare the fresh ingredients: Roughly chop the garlic, red and green chilies. Use a mortar and pestle to pound them into a coarse paste, then set aside. (If you don’t own a mortar and pestle, finely chop the garlic and chilies instead.) Slice the shallot, baby corn, and Chinese broccoli as indicated in the ‘ingredients’ section. Destem and mince the makrut lime leaves into a fine powder. Pick the Thai sweet basil leaves off the stems, then gently rinse and pat-dry.

Thai Green Curry Chicken Tortellini:

  1. Cook the tortellini: Cook the tortellini in a pot of boiling water (or use the same wok or pan you’ll use for the rest of the dish) according to package instructions until al-dente. Drain into a colander and set aside. (I like to run water over the pasta to prevent sticking and halt the cooking process but this is optional).
  2. Stir-fry the aromatics: Heat ½ tablespoon oil in a large nonstick wok over medium-high heat. Add the shallots and smashed garlic and chilies paste and stir-fry for 30 seconds until fragrant.
  3. Cook the chicken: Add the chicken and season with the fine sea salt. Stir-fry until mostly no longer pink but not fully cooked yet.
  4. Add the veggies: Add the Chinese broccoli, baby corn and 2 tablespoons of water. Stir-fry to combine until the leafy green parts of the Chinese broccoli have slightly wilted.
  5. Add the curry paste: Add the Thai green curry paste and minced makrut lime leaves. Mix well to combine with everything until the curry paste has mostly broken down.
  6. Build the sauce: Reduce the heat to low and pour in the coconut milk. Season with Swerve brown sugar, Thai chili powder (if using) and fish sauce. Mix to combine and simmer for a minute or so to allow the flavors to meld.
  7. Add the tortellini: Add the cooked tortellini and mix well to combine until lightly coated in the coconut milk green curry sauce.
  8. Toss through the Thai sweet basil: Add the Thai sweet basil leaves and mix until mostly wilted – 20-30 seconds. Switch off the heat.
  9. Serve: Divide evenly onto plates and serve with lime wedges for squeezing if desired.

Equipment

Notes

  1. Fresh Red and Green Chilies. Adjust the quantity of fresh chilies you use or omit completely based on your heat level preference. Substitute with any other red and green chilies that are easily available to you. Thai prik kee nu green chilies are fiery hot so use with caution. Try finding both at an Asian or Thai grocery store.
  2. Makrut Lime Leaves. Also known as kaffir lime leaves, these fragrant leaves are used in Thai soups, curries and stir-fries to add a citrusy sweet lime like scent and flavor. If unavailable at your local Asian supermarket or Thai grocery story, substitute with the dried ground version which can be found in most mainstream supermarkets that are well-stocked with international ingredients.
  3. Thai Sweet Basil Leaves. Known as ‘horapa’ in Thai, these fragrant basil leaves are used is Thai dishes like Thai green chicken curry, Thai green shrimp curry, and Thai roasted chili fired rice. They have a distinct anise-y flavor and infuse any dish with an intoxicatingly fragrant herbal aroma. Find them at a Thai grocery story or Asian supermarket. Substitute with regular Italian basil leaves if unavailable.
  4. Thai Green Curry Paste. I use Mae Ploy brand Thai curry pastes in my home as I find the taste to be more authentic and spicier than other Western brand made curry pastes. Another brand I can vouch for is Maesri. If you already have a favorite brand for Thai curry pastes, use it instead. De Siam and Thai Kitchen brand are milder in flavor and can be used if a milder green curry sauce is desired.
  5. Swerve Brown Sugar. This is a sugar-free brown sugar replacement made from erythritol and allulose. Feel free to use regular light brown sugar, coconut or palm sugar instead.
  6. For a creamier dish. The coconut milk sauce is meant to lightly coat the tortellini, chicken and veggies. The intention was not to make it an excessively liquidy sauce. That said, feel free to add more coconut milk if more sauce and creaminess is desired.
  7. Storing and reheating leftovers. Store any leftovers in a sealed airtight container in the fridge for up to 3 days. Add a splash of water and reheat on high in the microwave for 2-3 minutes, gently mixing halfway through, until hot throughout.

Nutrition

Find it online: https://thatspicychick.com/thai-green-curry-chicken-tortellini/