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Spring Green Thai Curry
A few of my readers tell me that their favourite recipes of mine are the International ones with aromatic spices. This Spring Green Thai Curry is one of my new favourite creations.
I hope you enjoy this new Green Thai Curry dish as much as I have.
For those of you who are vegetarian like me, or Vegan you can leave out the chicken or replace with an equal amount of firm tofu.
A Wok is the easiest to cook with but a deep skillet will do a great curry as well.
2 Tbsp Extra Virgin Olive Oil
3 gloves garlic, chopped
1 White or Yellow Onion, chopped fine
16-20 oz of filleted chicken breast
½ each of a yellow, green and red pepper
Small bag of stir fried vegetables (broccoli, cauliflower, carrots, pea pods)
2 stocks celery , chopped
1 zucchini, chopped
1/2 can of baby corn
½ can sliced water chestnuts
5oz Green curry paste
½ – 1 can light coconut milk
Heat the oil and add in the garlic and onion. Cook 2 minutes. Add chicken or tofu. (Remember, you do not to add either if you just want a yummy Vegetable Curry)
Stir fry till chicken or tofu is golden . Push off to the side of the wok or skillet and add the rest of the vegetables plus 1 tbsp of water. Stir fry for 2-3 minutes until bright coloured.
Bring back the chicken/tofu and onion mixture and add 50 oz. of Green Curry paste. (You can ½ the amount if you want for a super mild curry or add another 2 oz if you want your curry hot!).
Add ½ can of light coconut milk and stir. Cover and cook for 2-3 more minutes on medium heat. (Depending on your preference , add up to another ½ can of light coconut milk).
Turn heat down to Low while you set the table and prepare your guests for a taste sensation that they will be raving about to all their friends. Serves 4 .
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