Sunday, June 20, 2010

Courtney's Green Curry

We enjoyed having this for dinner one night- only to have many new things added the next night to thicken it up. Any of the veggies are to taste- choose what you like! This most recent time was the first time we'd tried it with carrots and broccoli, and they were great additions. One of the best parts of this dinner was that Siena ate every part...even the bamboo shoots. (Granted, we first had to tell her that pandas eat them.)


coconut oil
2 Tbsp. garlic
2 Tbsp. freshly grated ginger
1 can lite coconut milk (I had 3/4 can reg. coconut milk)
1-2 Tbsp. green curry paste (I did 1.5)
1-2 chicken breasts cut into bit sized pieces
1 small can bamboo shoots, drained
1 cup chicken broth
1- 2 Tbsp. fish oil
2 Tbsp. brown sugar
1-2 tsp. dried basil
2 large carrots, diced
1/2 cup-1 cup broccoli 
1 large or 2 small red bell peppers, sliced or diced
1/2 cup frozen peas


1. Over medium low heat simmer garlic and ginger in a little bit of coconut oil until fragrant.
2. Add coconut milk and curry paste and stir until combined fully, approx. 5 minutes. Add remaining ingredients (except bell pepper and peas) and simmer 10 additional minutes or until chicken is cooked.
3. When chicken is nearly cooked, add diced carrots. When carrots have softened a bit, add bell pepper and broccoli and simmer 3 to 5 minutes. It will be somewhat soupy. Turn off heat and stir in frozen peas til heated through.

Serve over brown rice.

Serves 4-6.

adapted from Courtney Mangum

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