Say goodbye to uninspiring dinners & say hello to flavour infusions with this super easy Thai green curry.
Prep 10 min | Cook 30 Mins | Serves 4
Recipe By: Akshi Singh / @nutritiouslyyours_perth
INGREDIENTS:
- 1 can coconut milk (BPA Free)
- 4 free range chicken thigh fillets (diced into bite size pieces)
- 1 cup diced mushrooms
- Half a capsicum or 2 red chilies (julienned)
- 1 bunch Thai basil leaves - washed
- 2-3 tbsp home made curry paste or Thai curry paste of choice
- 1 tbsp of GF fish sauce
- 1 tbsp Gevity Rx Natural Bone Broth Body Glue
METHOD:
- Pour half of the coconut milk into a pot & heat on high. Let the coconut milk come to a boil. (you should start to see the oil separate from the milk. If it doesn't don't worry just wait for bubbles to form and the coconut to become fragrant)
- Add Thai Green Curry paste and stir well
- Next add chicken and stir fry until 3/4 cooked
- Add remaining coconut milk and bring to a boil
- Now add fish sauce, Bone Broth, mushrooms and capsicum. Return to a boil then reduce to a low simmer
- Turn off the heat once mushrooms and capsicum have softened
- Stir through Thai Basil leaves to serve. Add to your personal taste and preference
NOTES / TIPS:
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