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|Recipe name||Thai Green Curry|
|Number of servings||4|
|Time required||1 hour|
|Ingredients||1/2 packet Thai Green Curry Paste|
400 g Chicken
1 Green Pepper
1 Large Carrot
1 tin coconut milk
|Directions||Pan-fry curry paste with oil. Add clove garlic and chicken, cubed. Stir chicken to coat with curry mixture.|
While chicken is cooking, scrub potatoes. Microwave, with skin on, for about 8 minutes (depending on power of microwave).
Chop peppers and onions, add to chicken mixture. Stir. Dice carrots and add.
Once potatoes are microwaved, dice and add to pan. Keep stirring. Cook, covered, until potatoes are soft. Add water if food sticks to pan.
Turn down curry and add coconut milk. Add 1 tbsp brown sugar or molasses if desired. Add juice of lime, and stir.
Serve on top of rice or ribbon noodles. Fight over leftovers.
|Notes||No special equipment required.|
To make the curry greener, add a handful of spinach greens early on. They will wilt and add greeny goodness.
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