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I LOVE thai food and, as you all know, have an unhealthy obsession with all things coconut. This recipe is perfect for our family as well because you can add more spice for the ones in the family that like that sort of thing, and keep it super mild for the rest.
Thai Green Curry
4 boneless skinless chicken breasts
1 1/2 cups chicken stock
1 can coconut milk
1 large onion
1 green pepper
2-3 cloves garlic
2-3 thai peppers (optional)
2 TBS green curry paste (more depending on how much spice you like)
steamed jasmine rice
Cut all the vegetables into bite size pieces, combine the curry paste and the chicken stock. Place the chicken into the bottom of the crockpot and cover with the veggies. Pour the chicken stock mixture over the chicken and veggies. Cook on low for 4 hours, or until the chicken is cooked through. Slice the chicken into bite size pieces and return to the pot. Add the can of coconut and mix together. Do a taste test to see if the spice level is correct, if not, mix in more curry paste. Take off the lid and turn the crockpot to “high” and cook for 20 more minutes. Serve with a side of rice and toppings.
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