28 December, 2020
Thai Green Curry
Posted in : Main Dish on by : admin
Thai Green Curry
The amount of green curry used will affect the spiciness of this dish. Start with 2 heaping tablespoons. If you like more heat, you will want to increase the amount of green curry. Discover what combination works best for you. If it is too spicy, dilute with another can of coconut milk. I use carrots, zucchini and red bell pepper in mine but you can use whatever. Eggplant is very common as well. Thai Basil (not regular basil) is a must for this recipe.
Servings: 4
Ingredients
- 2 tablespoons coconut oil
- 1 pound chicken breast cut into small pieces
- 2-4 tablespoons green curry to your taste
- 1/4 cup mild onions diced in large pieces
- 1/4 cup carrots sliced on the diagonal
- 1/4 cup zucchini sliced on the diagonal
- 1/4 cup fresh red pepper sliced on the diagonal
- 2 cans coconut milk not lite
- 1 teaspoon ginger paste
- 1 tablespoon fish oil sauce (optional)
- 1-2 teaspoons sugar
- 1/4 cup Thai basil leaves the more the better
Instructions
- Heat the coconut oil in a wok or skillet on medium high heat.
- Add the chicken breast and stir fry till almost cooked through.
- Add onions, green curry, and ginger paste and cook until aromatic.
- Add vegetables and continue to stir fry for a minute or two or until almost tender.
- Add the coconut milk and mix.
- Add the fish oil and the sugar and blend.
- Adjust seasonings with salt and sugar.
- Just before serving add the Thai basil leaves.
- Serve hot over cooked rice.