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Green Coconut Thai Curry Chicken

Yummy Thai goodness, I made this a while back and loved it.  I used store bought curry paste even though my original thought was to make the paste from scratch but all the research I did basically said that most Thai’s don’t  make their own at home so I went the easy way with no regrets. Maybe I will try it on some other post.

  • 4-5 carrots, cut into ¼ to ½ inch rounds
  • 1 medium white onion diced
  • 2 cloves of garlic minced
  • 1 4-ounce can or jar green curry paste
  • 1 can (14oz or so) coconut milk
  • 2 large or 3 medium potatoes cut into ½ inch pieces
  • 1 lb. skinless/boneless chicken thighs, cut into 1-inch pieces
  • Pepper flakes (to taste)
  • 4/5 leaves of fresh basil chopped finely

Thai green curry chicken

Heat some oil in a Dutch oven or heavy pot at medium high, add onions and garlic until slightly soften, 4 minutes.  Add carrots and continue to cook until carrots soften, 5 minutes.  Add curry paste, stir and cook for 1 minute then add coconut milk.  Add potatoes, chicken and pepper flakes, bring to a boil, reduce heat, cover and let simmer until potatoes are soft and chicken is cooked through, 20 minutes add half of the basil and cook for 2 more minutes.

green-curry-cooking

Serve over rice and add some of fresh basil to each dish.

goodness

goodness

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