Thai Green Curry
PREP TIME
15 min.
COOK TIME
20 min.
Serving Size
4 servings
Great Tastes of Manitoba 2012-2013
Ingredients
- 2 tbsp (30 mL) butter
- 3-4 tbsp (45-60 mL) green curry paste
- 1 can (400 mL) coconut milk
- 1/2 cup (125 mL) cream (whipping cream or coffee cream)
- 3 tbsp (45 mL) fish sauce
- 1 lb (500 g) chicken breast, cubed
- 1 medium onion, quartered and sliced
- 2 cup (500 mL) broccoli florets
- 1 cup (250 mL) carrots, julienned
- 1 cup (250 mL) mushrooms, sliced
- 3 clove garlic, minced
- 1 cup (250 mL) jasmine rice, cooked
Directions
| 1. | Combine melted butter and curry paste in a large frying pan; stir over medium heat for two minutes. Add coconut milk, cream and fish sauce. |
| 2. | Add the chicken and simmer gently until chicken is cooked and sauce has thickened slightly; about 10-15 minutes. Stir in onions, broccoli, carrots, mushrooms, garlic and simmer 4-5 minutes. |
| 3. | Serve with jasmine rice. |
Tips
- The chicken can be omitted or replaced with tofu or shrimp.
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