Thai Green Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
32 oz Great Value 100% Natural Boneless Skinless Chicken Breats (by QUAZAR43X) 2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 cup Chicken stock, home-prepared 1 cup Daikon Radish (by BARBLEERN) 1 cup, chopped Carrots, raw 1 slice, large (1/4" thick) Onions, raw 1 cup Green Papaya (by CHIREELS) 4 clove Garlic 1 cup Snow Peas, fresh 77 gram(s) Japanese Sweet Potato Yam (by VEGGIEEVA) 4 tsp Mae Ploy Green Curry Paste (by NPAUL929) 2 tbsp Crisco Pure Vegetable Oil 30 leaves Basil 3 tsp Granulated Sugar
Read all the instructions first.
To make this dinner quick first start off with the food prep. First cut up all your veggies in sizes that are small ish 2"x 2" or rounds like a quarter/half dollar. Set these veggies aside. Once veggies are done you can cut the meat into chunks. (use the same cutting board- no sense making more dishes. Then heat up the oil in the wok. Once hot toss in the chicken chunks until out sides are white. Next add 2 tsps (half of the curry other half will be added later) of curry until fragrance is released then add garlic and onions. Saute for 2-3 minutes. Once this is done add the chicken stock and coconut milk. Make sure all curry is mixed in to the sauce well. Once the liquid mixture is hot add all veggies except basil (Basil is added at the end for garnish and flavor), sugar and remaining curry paste. Once the meat and veggies are close to being done (soft but still crunchy) test sauce to see if heat needs to be adjusted. You can now add remaining curry to make hotter. If heat is good add 1-3 tsps of sugar to mellow the curry. Once it's done serve over your favorite rice and garnish with Thai Basil.
Serving Size: 6 -9 oz IKEA bowl servings
To make this dinner quick first start off with the food prep. First cut up all your veggies in sizes that are small ish 2"x 2" or rounds like a quarter/half dollar. Set these veggies aside. Once veggies are done you can cut the meat into chunks. (use the same cutting board- no sense making more dishes. Then heat up the oil in the wok. Once hot toss in the chicken chunks until out sides are white. Next add 2 tsps (half of the curry other half will be added later) of curry until fragrance is released then add garlic and onions. Saute for 2-3 minutes. Once this is done add the chicken stock and coconut milk. Make sure all curry is mixed in to the sauce well. Once the liquid mixture is hot add all veggies except basil (Basil is added at the end for garnish and flavor), sugar and remaining curry paste. Once the meat and veggies are close to being done (soft but still crunchy) test sauce to see if heat needs to be adjusted. You can now add remaining curry to make hotter. If heat is good add 1-3 tsps of sugar to mellow the curry. Once it's done serve over your favorite rice and garnish with Thai Basil.
Serving Size: 6 -9 oz IKEA bowl servings
Nutritional Info Amount Per Serving
- Calories: 399.2
- Total Fat: 23.0 g
- Cholesterol: 87.9 mg
- Sodium: 530.4 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.3 g
- Protein: 33.9 g
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