|I am so excited! My husband & I are planning a trip to beautiful Thailand next January. We have been pouring over travel books, websites & photos to decide the parts of Thailand that we most want to see. This is definitely a Bucket List trip for us. One of the things I am very excited about is the Thai Food. I am starting to experiment with recipes now, like this Green Thai Curry with Chicken.
I am sure that I will have so many dishes that I will want to develop recipes for when we return but for now, I hope you enjoy this Green Thai Curry. I could have added more Green Thai Curry paste but wanted to start on the mild side. Feel free to add another teaspoon or so if you like your curries spicier. I think I’m going to sliver a couple of red Thai curries next time I make this as well to add a bit more heat.
If you own a wok, you will find this so easy to make & clean up after but a non stick skillet will work just fine too.
I’ve included some photos of Thailand to wet your appetite for this amazing country. Perhaps we will see you there!
Green Thai Curry with Chicken
· 2 boneless chicken breasts sliced and cubed
· 1/4 purple onion, sliced & chopped
· 2 tablespoons green curry paste
· 1 sweet red pepper, chopped
· 2 small celery stalks, sliced
· 4 large brown mushrooms sliced fine
· 1 cup pea pods
· 1 tablespoon freshly grated ginger
· 2 garlic cloves, minced
· 1 13.5 oz. can full fat coconut milk
· 2 tablespoon fish sauce
· 2 tablespoons fresh lime juice
· 1 tablespoon fresh basil
· lime slices, sliced finely
· fresh basil
· fresh cilantro
· green onions, sliced finely
In a large nonstick skillet or wok, heat the coconut & green Thai curry paste. Add chicken& onion and cook just until chicken is no longer pink. Add fish sauce, red pepper, celery, pea pods, fresh basil & bring to a boil until the vegetables are a bright color but still crispy.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice. Serve with rice or my favorite, cauliflower rice.
Try these other Asian inspired recipes