Thai Green Curry

Thai Green Chicken Curry

Rice

Ingredients

1-2 teaspoons Thai Kitchen Green Curry Paste, or more to taste

1 can Coconut Milk

3 Tablespoons Fish Sauce

2 Tablespoons Brown Sugar

Protein (Chicken in this case)

Vegetables (Orange Pepper in this case)

¼ cup (or more) Cilantro, chopped

Directions

Place medium sized skillet (or bigger depending on how much you are making) over medium-high heat. Add curry paste (to taste) and coconut milk. Simmer for 5-10 minutes. Add fish sauce and brown sugar, simmer to incorporate. Add protein of choice. Depending on what veggies you are adding (and if you like them crisper or more cooked) – add with protein or a few minutes later. Simmer for 15-20 minutes.

The Verdict

Thai Curry: Always a hit….and very easy.  Thai Kitchen is a very reliable brand for curry paste, both red and green. Easy to mix and match whatever protein (chicken, beef, pork, tofu) and veggies you have on hand (and may need to use up).

Rice: I love my rice cooker. Makes perfect rice every time and keeps it warm till dinnertime, so I don’t have to worry about timing it so the rice is finished just as everything else is ready.