This is a super easy Thai Green Curry recipe which is perfect for a mid week dinner.The secret is you will need an authentic Thai Green curry paste and Thai coconut milk. Additionally, you have to add the ingredients at the correct time whilst cooking. This dish is creamy yet fresh, a complex flavour of Thai Green curry goes fantastically well with Thai Jasmine rice.
Serve :2-3
Ingredients:
3. Chicken breast- sliced or diced
3. Garlic clove- finely chopped
1. Small Red onion- sliced or finely chopped
2tbs. Thai Green curry paste
400ml. Thai coconut milk
1/2tbs. Coconut sugar
1/2tbs. Fish sauce
1. Courgette- ribbon sliced
1/2. Carrot- sliced
1/2. Red pepper- sliced
25. Basil leafs
1-2tbs. Coconut oil
Method :
– Put the coconut oil, garlic and onions into the pan. Gently heat until the onions are translucent.
-Add the Thai Green curry paste into the pan and cook for further 5 minutes, then add the chicken and cook for another 5 minutes.
-Add 100ml of coconut milk and 10 Basil leafs, stir well and wait for it to cook.
-Add the fish sauce, oyster sauce, sugar. Simmer for 10minutes.
-Add courgette,carrots and red pepper, and the rest of the coconut milk. Simmer for further 5 minutes.
-Fold the rest of the basil leafs into the pot.
-Voila, there you have your tasty Thai Green curry.
Tip:
-Use 3 tablespoon of Thai Green Curry paste if you liked it spicy. Make sure you adjust the seasoning accordingly though.
-The original recipe uses the Holy basil, Turkey berry and Thai eggplant. But feel free to use any vegetables. I chose Red pepper, Carrot and Courgette because they are colourful and my daughter likes them. Happy cooking 🙋🏽
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