A blog following me and my family on our path to a healthier lifestyle
Friday, May 28, 2010
Recipe: Thai Green Curry
I love Thai food, but I have not been super successful recreating meals at home. I have tried to make basil chicken and pad thai countless times, but they always come out tasting fishy.
The Thai Kitchen green curry recipe on the back of the coconut milk can only called for minimal fish sauce, so I thought I would give it a try. As ussual, I modified the recipe slightly.
large chicken breast cut into bite size pieces
small yellow onion roughly chopped
a few mushrooms
1 can bamboo shoots
14oz coconut milk
1 tbls thai kitchen green curry paste
1 cup chicken broth
1/3 cup frozen peas
1 cup dry brown rice
1) Simmer coconut milk and curry paste for 5 minutes
2) Add chicken, vegetables & chicken broth and simmer for 10 minutes, reduce heat to low and cook for additional 30 minutes. I cooked this longer because I added in so many more vegetables and I wanted to make sure they were all tender.
3) Cook brown rice to package directions
This recipe was pretty easy and turned out tasty. I wished it was spicier and ended up adding in some red pepper flakes, but I will probably add more curry paste next time.
I am a 28 year old wife and mother on the path to a healthier lifestyle. I like to cook, garden, run, read and talk about nutrition and play with my rambunctious 2 year old boy TJ. I love tasty (read as greasy) food, so I am pretty constantly trying to find a good balance.