Thai coconut curry's are easy and so so good. I love them because there's a lot of wiggle room - you can measure with your heart and sub what vegetables you may have on hand, and a coconut curry is forgiving and delicious - my favorite kind of recipe.
::Ingredients::
2-4 Tbs green curry paste (I like Mae poy)
2 cans coconut milk
2 Tbs olive oil
1/2 lbs - 1 lbs chicken, sliced really thin
1 yellow onion
1 zucchini (I’ve been in a real zoodle moodle lately, but can also do half moon cuts)
About 6 baby bell peppers, sliced
Handful of snow peas
1/2 cup chopped cilantro (and additional for topping
Juice of 1/2 lime and wedges for topping)
Rice noodles, I used pad Thai noodles cooked with packaging instructions, rinsed with cold water and set aside.
::Method::
Heat olive oil on medium high and cook chicken, onions and curry paste until chicken is no longer pink. Add other vegetables and cook for 1-2 more minutes before adding coconut milk. *Resist the temptation to add the cooked noodles to the soup, they taste better when you add them to the bowl before serving and ladle curry over noodles. Top with optional cilantro, lime, red pepper flakes, and I love adding @hamama_greens to every single thing!
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