Life Changing Thai Green Curry
A flavourful healthy and authentic tasting Thai green curry dish with a DIY curry paste blended with all the right spices and flavours pulled together with coconut milk and served on rice in under 30 min!
Servings: 4
Ingredients
Thai Green Curry
- 2 tbsp. unrefined sesame oil not the toasted one
- 4 tbsp. Thai green curry paste
- 2 organic chicken breasts sliced into ½ inch strips
- 1-¼ cups full fat coconut milk
- 1- cup low sodium vegetable broth
- 1- cup sweet red pepper
- 1- cup broccolini
- 1- cup sugar snaps
- 1- cup fresh green peas can also use frozen
Thai Green Curry Paste
- 2-3 jalapenos deseeded & chopped
- 1 lemongrass stalk peeled and chopped
- 2 small shallots chopped
- 1 inch ginger root
- 3 kaffir lime leaves ripped in quarters
- 2 cloves of garlic chopped
- 1 tsp. coconut sugar
- 1 tbsp. soya sauce or tamari gluten free version
- 1- cup fresh cilantro with stems
- 1 tsp. Simply Organic Turmeric
- 1 tsp. Simply Organic Cumin
- 1 tsp. Simply Organic Coriander
- ½ tsp. Simply Organic White Pepper
- ¼ cup full fat coconut milk
Instructions
- In a blender or food processor add in all of the curry paste ingredients except for the coconut milk and blend until you reach a puree consistency. You’ll need to stop and scrap down sides in between blending. Transfer to a glass jar and set aside.
- In a large skillet, heat up sesame oil on low-medium heat. Next, add in curry paste and cook for 2 min whiling stirring with a spatula so it doesn’t burn.
- Add in sliced chicken breast and cook with the lid on for 3-4 min tossing in between to cook on both sides.
- Next, stir in veggies and vegetable broth and cook with the lid on for another 2-3 min.
- Stir in coconut milk and add in basil and cook for an additional 2-3 min with lid on.
- Serve right away on cooked white basmati rice and enjoy!
- Notes: you can freeze any leftover curry paste in a ice cube tray to then pop them out and store in freezer bags for grab and go curry paste.