The following recipe was featured for my Thai Cooking Class. You can read and view other recipes from the class HERE.
Thai Green Curry Chicken
Joelen’s recipe
Joelen’s recipe
1 onion, sliced
3-4 cloves garlic, minced
4 tablespoons oil
2-3 tablespoons green curry paste
2 cans coconut milk
2 chicken breasts, sliced
1/2 cup sliced bamboo shoots
1/2 cup chopped baby corn
2 cups halved Thai baby eggplant
3-4 cloves garlic, minced
4 tablespoons oil
2-3 tablespoons green curry paste
2 cans coconut milk
2 chicken breasts, sliced
1/2 cup sliced bamboo shoots
1/2 cup chopped baby corn
2 cups halved Thai baby eggplant
In a large wok, heat oil. When hot, add onions & garlic.
Once onions have softened, add green curry paste & saute for 2-3 minutes.
Add 2 cans coconut milk, stir.
Add meat (chicken, pork or beef) and let it come to a boil for 5-7 minutes.
Add remaining ingredients and simmer for 10 minutes.
To serve, place curry in serving bowl, garnish with sliced green onions and serve with rice.
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