My friend Peti and I wanted to cook some yummy thai food! So we made some green curry! This took us only about 30 minutes. It's all in the prep work, and if you have leftover white rice this would be perfect. We tweaked the recipe by David Thompson, and put our own spin on it.
INGREDIENTS:
- 2 cups of coconut cream
- 5oz of skinless chicken thighs
- 2 tablespoons of fish sauce
- 2 cups of chicken or vegetable broth
- 1/4 cup of thai eggplant
- 1/4 cup of bamboo shoots
- 1/4 cup of choice of mushrooms
- 3 kaffir limes leaves
- 2 long red chillies
- handful of basil
- 2 tablespoon of shallots
- 1 clove of minced garlic
- 4 tablespoons of green curry paste
- 2 tablespoon of coconut oil
INSTRUCTIONS:
- Add coconut oil, shallots, garlic, green curry paste, chicken add veggies, broth, coconut cream, chilli, basil, cook for 15min on high, then turn heat on low and let it reduce
- Use jasmine rice, add curry sauce, top off with basil, and thai peanuts ( optional)