Thaï green curry

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A recipe packed with vegetables, protein and spices : my kinda thing. It is pretty much healthy. But if you don’t like fiery dish, then skip the recipe because spicy it is. I found the recipe here and adapted it  a bit.

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The recipe is super simple, you need a bit of exotic ingredients but they’re not difficult to find if you have an asian store close to home.

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You can easily switch the vegetables for eggplants, carrots or whatever please your tastebuds.

Green thaï curry (serves 4) :

  • 2 chicken breasts
  • 3-4 tbsp green curry paste
  • 1 tbsp fish sauce
  • 1 can coconut milk (200ml)
  • 1/2 cup chicken broth
  • 2 tbsp brown sugar
  • 1 courgette
  • 1 bell pepper
  • 1 tbsp dried basil
  • 1 cup frozen peas
  • 1 lime
  • Vegetable oil
  • Salt and pepper

Cube courgette and chicken, slice the bell pepper.

In a large pan, fry the chicken in a glug of vegetable oil. When brown, add the green curry paste, mix and let cook a few minutes.

Add fish sauce, chicken broth, coconut milk and sugar. Stir to combine. Add courgette, bell pepper, basil, cover with a lid and let it simmer for 15 minutes.

Add the peas and let cook 3 more minutes, done!

 

Serve over rice with a piece of lime.

  

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