Wit and Wisdom: Chef Wit Milburn
Chef Wit Milburn talks about his two food trucks, a Thai shack, and conquering the Wilmington Riverfront
Wilmington chef Wit Milburn is known for riffing on traditional Thai dishes on his menus, like this hearty green curry.
Ingredients
SERVINGS: 3-5 Serving(s)
- 2 tablespoons coconut oil (can substitute vegetable oil)
- ½ cup green curry paste
- 4 Kaffir lime leaves, cut into thin strips (can substitute lime zest)
- 2 12-ounces cans coconut milk
- 3 tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 pound chicken breast or thigh meat, cut into chunks
- 3 ounces red and green bell pepper, cut into julienne
- 2 Thai eggplants, cut into wedges
- ½ pound green beans, fresh
- ¼ cup sliced bamboo shoots
- 2 tablespoons lime juice
- 5 ounces Thai basil
Preparation
Heat a medium-sized stockpot. Add oil. Once the oil begins to smoke, add the curry paste and lime leaves. Briefly stir fry. Add coconut milk, fish sauce, and brown sugar. Stir until reaching a gentle boil. Add chicken and stir occasionally. Reduce heat to simmer. Cover. Once the chicken is cooked, add vegetables. Stir in lime juice and basil just before serving.
More about Chef Wit Milburn
