Thai Green Curry with Chicken and spring veggies

This Thai Curry uses a home made green curry paste that you can find here

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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.)

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Directions:

  1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
  2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
  3. 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.)
  4. 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
  5. Enjoy!!

Thai coconut shrimp

I have this little tiny thai cookbook straight from Thailand from my dear mother in law. Unfortunately it is still packed away in the basement with the rest of my books that NEED a home up stairs… I had a hankering for Thai and this is the closest and most authentic I can get without the PRO’S. By the by, it was friggen AHMAZING.

thaicoconutshrimp

 

This recipe perfectly serves 2, with a bit of left over rice for lunch the next day, or it can be pureed in to baby food for your little one!

Ingredients:

Rice:

-1.5c jasmine rice

-3c chicken stock, or water

Shrimp marinade:

-16-20 shrimps, shelled, deveined, tails removed (or you can leave them on.)

-3 tbsp soy sauce

-1 tsp chili flakes + 1/2 tsp garlic powder

Sauce:

-1 tbsp sesame oil

-2″ knob ginger, minced

-5 cloves garlic, minced

-1/2 large white onion, diced

-1/2 large red bell pepper, diced

-2 chili peppers, sliced. (remove the seeds and ribs for less heat.)

-1/4c tamari or soya sauce

-1 can (398 ML) coconut milk

-Juice of 2 small limes

-1 tbsp brown or white sugar

-1 heaping tbsp smooth peanut butter

-2 tbsp chopped fresh cilantro or parsley

 

Directions:

-The absolute best way to have a super quick and stress free dinner is to PREP before you start cooking. This way, everything is ready to just toss in the pan when you need to.

-First, marinate your shrimp. This only takes 10 minutes to 30 minutes depending on your time. it isn’t a huge deal if you can’t marinate it. So combine shrimp, soya sauce and chili flakes in a bowl, put in fridge and marinate.

-Second, cook your rice. Get that started first, as it takes the longest.

-Next, in a large pan or wok add your sesame oil. Put heat on medium. once the pan is hot, add your shrimp. Cook until they are pink. Once they are pretty pink, remove them from the heat, place on a paper towel.

-Next, add more oil if need be. Let the oil heat up for a minute. Add your onion and red pepper and chili peppers. Cook until the onions start to brown and the peppers get a little soft. Add your ginger and garlic. Saute for a minute or two or until fragrant.

-Now add in your tamari, your brown sugar, peanut butter and coconut milk. Stir to combine, and cook until slightly thickened. After about 5 minutes, you can add your lime juice and add your shrimp back to the pan. Heat the shrimp through, and remove the pan from heat immediately.

-Serve over your rice and garnish with your cilantro or parsley.