Green Curry Thai Recipe - Chicken or Vegetarian
This Thai green curry with chicken and vegetables is so easy to make, even for beginners. You can make green curry with or without meat, and with your choice of vegetables. A very customizable recipe!
Servings: 4 people
- 400 ml coconut milk
- 110 g green curry paste
- 300 g chicken breasts or thighs (optional)
- 1 yellow onion (chopped in slices)
- 1 carrot
- 1 small red pepper
- 1 cup of peas
- 1 ½ cup of chopped mushrooms
- 2 cups white rice
- 4 cups water
Cook the rice until water is totally absorbed. Remove the pot from the stove and cover it with a kitchen cloth. For two cups of rice you need four cups of water.
Chop the chicken in small cubes, add some salt and pepper and stir fry it in a pan until it is cooked enough, but not overcooked.
Meanwhile, prepare all the veggies, chop them in bigger, thinner slices, like sticks. Remove the fried chicken and sauté the veggies in a same pan.
Remove the veggies when they are soft enough but not overcooked. Fry green curry paste in the same pan for a minute or so, then add coconut milk and cook the sauce for 3 min. Add veggies and meat. Cook everything together for at least five minutes at medium heat.