Wednesday, March 2, 2011

Thai Chicken and Vegetable Curry

You like Thai too? Chicken and vegetables are always a hit, especially when the weather is brisk! You will love the flavor combinations.
  • 1 can coconut milk (full fat: 14 fl oz)
  • 1-2 tbsp green curry paste (Thai Kitchen is GF)
  • 1-2 tbsp fish sauce (1 tbsp seemed plenty to me)
  • 2  skinless chicken breasts, cut into bite-size pieces
  • 1/3 cup GF chicken broth
  • 1/4 cup red bell pepper, diced
  • 1 cup fresh mushrooms, sliced
  • 1 cup chopped cabbage
  • 1/2 cup frozen peas (I used fresh snow peas)
  • 2 to 4 tbsp fresh basil, chopped

  1. Combine coconut milk, curry paste and fish sauce in a saucepan over medium heat for 5 minutes.
  2.  Add chicken and chicken broth to the sauce.  Simmer for 8 minutes, stirring occasionally.
  3.  Add cabbage, mushrooms, pepper and peas.  Simmer 2 minutes or until heated through.
  4.  Garnish with fresh basil and serve. 

 Serves 2 to 3. 


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