This is one of my "convenience" meals. It's quick (under 45 minutes) and, in my opinion, just as yummy as restaurant curry. This requires using a Thai Kitchen product called Green Curry Paste. You can find it in the Asian section of most grocery stores, along with the coconut milk you'll need for this recipe. One jar will make 3-4 batches of this meal. It will cost around $4.
I once researched how to make my own green curry paste. As you can see, I buy it. Much less complicated. There are directions on the jar for making this curry, but I do things a little differently. Ingredients: 1 large onion, chopped 2 cloves garlic, minced 1 Tbsp freshly grated ginger (optional) Olive oil or coconut oil 1.5 lb chicken, boneless breast or thigh, cut into bite-sized chunks 3 cups of chopped vegetables - I have used carrots, cauliflower, fresh green beans, broccoli, red peppers, all in different combinations 1 can coconut milk 2-3 Tbsp green curry paste 1 Tbsp brown sugar Salt, to taste (I usually add about 3/4 tsp) 1. In a large skillet, heat oil over medium heat. Add onion, garlic, and ginger. Saute for 5 minutes. 2. Turn heat up to medium high. Add chopped chicken. Stir fry for about 5 minutes. 3. Turn heat down. Add vegetables, coconut milk, curry paste, and brown sugar. Cover and let simmer for 20-30 minutes. While it simmers, start cooking rice of your choosing (I'm partial to Basmati), or prepare a package of rice noodles. Serve curry over rice or noodles.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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