This Thai Curry uses a home made green curry paste that you can find here
Ingredients: (Serves 2)
- 3 medium carrots, sliced on the bias (about 1/2C)
- 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
- 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
- 1 398ML can of coconut milk or cream
- 2 6-8oz chicken breasts, cubed
- 3 tbsp Green Thai Curry Paste
- 2 TBSP china lily soy sauce
- 2 TSP coconut sugar
- 2 kaffir lime leaves, thinly sliced
- 1 cup loosely packed basil leaves, torn into pieces
- 2.5C cooked basmati rice (for serving.)
- Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
- Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
- Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
- Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice