Thaï green curry
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.
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.
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.