Gluten Free Thai Green Curry
Author: Laura Blaine
Serves: Serves 4
- 1 tbsp Coconut oil
- 2 tbsp Green Curry Paste
- 1 14-ounce can Coconut Milk
- 3 Chicken Breasts, chopped into chunks
- 1 Garlic Clove, minced
- 1 medium Onion, chopped
- 1 Red Bell Pepper, chopped
- 8 Mushrooms, sliced
- 6 Baby Corns, Sliced and chopped
- 2 tbsp fish sauce
- 2 tbsp granulated sugar
- A few Basil Leaves for garnish
- In a pan over medium high heat, add Coconut oil, garlic and onion and cook for 1 minute.
- Add Chicken and stir until just colored.
- Add Red pepper, Mushrooms and Corn. Stir until soft.
- Add curry paste, stir and cook for 30 seconds.
- Add coconut milk, fish sauce and sugar and bring to a boil, and simmer for 25 Minutes, stirring occasionally.
- Tear basil leaves using your fingers and add to the curry right before serving.
- Serve with Rice or Rice Noodles.
Adjust the amount of curry paste to your personal flavor/spice preference. If in doubt, start with 2 tablespoons and increase 1 tablespoon at a time.
To freeze, Pour into a ziplock bag making sure no air remains, lay flat in the freezer.
Recipe by at https://laurasglutenfreekitchen.com/2016/11/gluten-free-thai-green-chicken-curry/
3.5.3226