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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!
Prep Time15 mins
Cook Time12 mins
Servings: 4
Author: Nikole Goncalves

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.