Chicken, veggies, coconut milk and as much green curry as you can stand.
Why I love this recipe
It’s delcious, can be modified to be low fat (light coconut milk) and it tastes like you are at a restaurant.
Add more green curry paste for a spicier stir fry. I like to add some lime when I am ready to eat it too.
Pour coconut milk into a pan on medium heat. Let it liquefy entirely.
Add green curry paste and stir until it is combined with the coconut milk
Cut the chicken breast into strips or chunks. Add to the pan with the coconut milk and curry. Cook until almost cooked through – approx. 5-6 minutes
Add the onion, celery and carrots. cook until they start to get tender.
Add snow peas and red peppers. Cook until the snow peas are bright green and tender.
Can be enjoyed on its own, or over noodles or jasmine rice. Serves 2 -3 people.