Thai Green Curry
Ingredients:
3 cups coconut milk
2/3 cups chicken broth
2 tablespoons green curry paste
1 tablespoon chopped ginger
2 garlic cloves minced
6 red potatoes chopped and boiled (optional)
2 cups cooked chicken
2 1/2 tablespoons fish sauce
4 tablespoons brown sugar
1 cup corn
1 cup sweet peas
1 large bunch Thai basil torn up
Directions:
Add coconut milk, broth, and curry paste to a large pot. Cook over medium heat for about 5 minutes. Add ginger, garlic, potatoes, chicken, fish sauce and sugar. Cook for 5 minutes. Add corn, peas, and basil. Cook for another 5 minutes.
You can use shrimp in place of the chicken but make sure its uncooked and add it the last 5 minutes of cooking. Also you can take out the potatoes if your serving this with a different starch, My favorite is over Jasmine rice. You should taste while you cook to alter the sauce to your liking. You can also switch out the corn and peas for red and green bell peppers, and I don't add salt because the fish sauce has enough.
You can use shrimp in place of the chicken but make sure its uncooked and add it the last 5 minutes of cooking. Also you can take out the potatoes if your serving this with a different starch, My favorite is over Jasmine rice. You should taste while you cook to alter the sauce to your liking. You can also switch out the corn and peas for red and green bell peppers, and I don't add salt because the fish sauce has enough.
