Day 3 - Thai Green Curry

I am a mix of blue & yellow  and love coconut milk

Green Thai Curry is one of the most popular of the curries. It is the milder of the curries, and it took us awhile to blend this one together. The key is the lemongrass and the lime leaf that help bring out the fresh green floral flavours. This has a lovely taste with ginger, lemongrass, lime leaf, cilantro among other spices. It is perfect for a simple chicken green curry with coconut milk.

Thai Chicken Curry

A delicious, easy supper

Ingredients

2 chicken breast - cut into strips

1 red onion - sliced

1 green bell pepper - sliced thinly

3 Tbsp Green Thai Curry Powder

2 tsp ginger paste ( use a mortar and pestle)

2 tsp garlic paste ( use a mortar and pestle)

olive oil

1 tin of coconut milk

1 cup of chicken stock

1/2 cup of chopped, fresh cilantro

Directions

Blend the curry powder, garlic paste, and ginger paste together with a little drizzle of olive oil.

Heat up some olive oil in a pan and add the onion. Cook the onion until translucent, and then add the curry paste to sauce pan and stir over medium heat. Add a little bit of coconut milk and then add the chicken and turn up the heat. Cook the chicken, stirring occasionally for around 5 minutes.Add  the green pepper and some more coconut milk. Cook a little bit and then add the rest of the coconut milk and the chicken stock. Bring to a simmer and cook for 10-15 minutes.

Serve the curry on rice and top with the fresh herbs.