A couple of years ago, we traveled to Thailand with Ava to attend my cousin’s wedding. We loved the food so much that when it was time to come home, the one thing that we brought back with us were packets and packets of curry paste. Since then, we’ve been slowly making our way through them, and one of my favorite things to use them for is this Thai green curry.
You can typically find green curry paste in the Asian food section of your grocery store. If you plan to prepare this for kids, be sure to try to paste beforehand to check the spice level, as some are more spicy than others.
I like to add several different vegetables to this dish both for color and for added nutritional value. In this batch, I used onions, zucchini, carrots, and snow peas, though this is flexible enough that you can use whatever vegetables that you have on hand.
Thai Green Curry
Course: Dinner, RecipesIngredients
1 can coconut milk
1 tsp salt
1 1/2 lb chicken breast
1 packet green curry paste
2 cups fresh chopped vegetables
Directions
- Place coconut milk and salt in a large saucepan and heat until it comes to a boil.
- Add chicken breast and cook until no longer pink (about 5 mins).
- Add green curry paste and bring back to a boil.
- Add vegetables and stir to combine. Cover and let simmer for 5 – 7 minutes, or until vegetables are cooked through.
