Crafty Kitchen

Green Curry Recipe

1 Lb sautéed chicken breast, chopped into cubes, or Tofu, or go all veggie! 
2 Cans Coconut milk or cream
1 Cans green curry paste 
1 Bell pepper, red or yellow
1 Cup Broccoli- or other veggie * optional 
1-2 cans bamboo shoots, I prefer the skinnier ones, so sometimes I cut the thicker ones from the store in half.
1 White onion chopped
1-2 Heads baby bok choy- Chop this in two parts, the stocky side and the leafy side. Set aside in two bowls. 
1 Handful chopped fresh Thai basil 
1 Tbs minced garlic

Feel free to add any additional vegetables you like!

Salt and pepper to taste.

*There are two items not available at HEB. The curry paste, and Thai basil. They are available at Asian grocery stores, can be grown at home or the curry paste can be bought Amazon. There is a brand you can buy at HEB, but its not very authentic. More basil the better! 

Sautee cubed chicken breasts in a pan separating the chicken breasts. They don't have to be 100% cooked. Once chicken is cooked, sauté the onions in the pan you cooked the chicken in, scraping the goodness bits, add in the stalky bok choy and bell peppers to the sautéed onions. Once cooked add this to the coconut/curry mix in a large pot. 

Add coconut cream, curry paste,  and Thai basil into a separate pot and let it simmer for a few minutes then add the chicken and let this simmer for a few more minutes. Next add the veggies and cook for a few minutes depending on how soft or crunchy you enjoy your veggies.

Serve with white or brown rice.

Enjoy & share with a friend! 

Here is an image of the green curry paste for reference