Thai Coconut Green Curry Chicken

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I tried Pei Wei for the first time while we were in Salt Lake City, and I fell in love. I adore any type of Asian food, and this did not disappoint me. It was quick and affordable, and I haven’t had Thai in years. I tried the Coconut Green Curry with Chicken and decided to try and recreate it at home as soon as I could. This recipe is very similar, and is VERY delicious. Plus, it’s really easy. I would make this one day ahead, because it is even better the second day.

 

Meat from one whole chicken, or 6-8 chicken tenderloins
1 cup snow pea pods
2 red bell peppers, chopped
1 whole yellow or white onion, chopped
3 carrots, chopped
5 cloves of garlic, minced
1 inch chunk of ginger, minced
2 (14 oz.) cans of coconut milk (full fat)
1/2 pouch of green curry paste
One bunch of Thai Basil or Regular Basil, roughly chopped
Salt and Pepper to taste

Cook the chicken until done. If you’re using the whole chicken, remove all the meat from the bones. In a medium sized pot, combine the coconut milk and and green curry paste, whisk together, and bring to a simmer. Add cooked chicken, and all of the chopped veggies. Simmer the entire mixture until the veggies are done, about 20 minutes, and season with salt and pepper to taste. That’s it! Serve over rice or cauliflower rice.

 

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