Easy & Delicious Thai Curry
One of my favorite cuisines is Thai. There is just something about the warm spices, the sweet coconut milk, and bright vegetables that makes it seem so hearty and healthful. It warms the soul. The good news is it can be incredibly easy to make a really good curry! Today I am making green curry with a rice recipe that I picked up from a local Thai restaurant. Thanks Ekamai!
4 Servings. Amounts are for 1/4 of recipe.
Calories 445 Carbs 40 Fat 18 Protein 29 Fiber 4
- 1 cup rice
- 1/3 c black rice
- 1/3 c red rice
- 1/3 c brown rice
- 2 Cups Water
- 1/2 red onion
- 1 lb chicken
- 1 TBSP coconut oil
- Mae Ploy Green Curry Paste
- 1 can Coconut Milk
- 2 carrots
- 1 Bell Pepper
- 2 Anaheim Peppers
- Handful of Cilantro
- 1 Lime
Measure out your rice.
Add rice, 2 cups of water, and 1/2 red onion to a rice cooker. Start the coooker.
If you are using frozen chicken, begin thawing in the microwave. Heat a saute pan on medium heat. Once pan is warm add 1 TBSP coconut oil.
Once the oil is melted it is time for the curry paste. I use 3 TBSP + 1 tsp. I recommend starting with 1 TBSP if you are sensitive to spice. In the next step, if you need more you can always add it. Mash the paste in with the oil and allow to cook for about 1 minute to bring out the flavors.
Add the can of coconut milk. Allow to liquefy. If you are watching calories/fat you can use light coconut milk or can use 1/2 a can + 1 C broth.
Add the chicken. I used some chicken I had grilled the day before and put it in at this stage so it could soak up the flavors and remain really moist. If you are using raw chicken this would be a good time to add it in and cook it through.
Chop up your carrots and add them to the mix. These you will want to cover and cook for about 15 min or until tender.
While your carrots are cooking chop up your bell and anaheim peppers. Once the carrots are cooked through you will add the peppers and cook the whole mix for an additional 5-10 minutes.
Cut your lime into wedges and roughly chop the cilantro. Add rice, curry, cilantro and lime to each plate.
Remember to Subscribe to keep in the loop!