Gluten Free Thai Green Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 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
Instructions
  1. In a pan over medium high heat, add Coconut oil, garlic and onion and cook for 1 minute.
  2. Add Chicken and stir until just colored.
  3. Add Red pepper, Mushrooms and Corn. Stir until soft.
  4. Add curry paste, stir and cook for 30 seconds.
  5. Add coconut milk, fish sauce and sugar and bring to a boil, and simmer for 25 Minutes, stirring occasionally.
  6. Tear basil leaves using your fingers and add to the curry right before serving.
  7. Serve with Rice or Rice Noodles.
Notes
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/