Thai Green Curry

Clock Icon 35 mins |
Servings: 4 |
Prep: 15 mins |
Cook: 20 mins

Ingredients

  • 2 tbsp (30 mL) butter
  • 3-4 tbsp (45-60 mL) green curry paste
  • 1 can (400 mL) coconut milk
  • 1/2 cup (125 mL) cream (whipping cream or coffee cream)
  • 3 tbsp (45 mL) fish sauce
  • 1 lb (500 g) chicken breast, cubed
  • 1 medium onion, quartered and sliced
  • 2 cup (500 mL) broccoli florets
  • 1 cup (250 mL) carrots, julienned
  • 1 cup (250 mL) mushrooms, sliced
  • 3 clove  garlic, minced
  • 1 cup (250 mL) jasmine rice, cooked

 

 

Method

  1. Combine melted butter and curry paste in a large frying pan; stir over medium heat for two minutes.
  2. Add coconut milk, cream and fish sauce.
  3. Add the chicken and simmer gently until chicken is cooked and sauce has thickened slightly; about 10-15 minutes.
  4. Stir in onions, broccoli, carrots, mushrooms, garlic and simmer 4-5 minutes.
  5. Serve with jasmine rice.

Tips

The chicken can be omitted or replaced with tofu or shrimp.

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