Thai Green Curry Chicken
Thai green curry paste
boneless chicken thighs
cut into bite size pieces
cut into thirds
small sweet red chili pepper
Salt to taste
or fish sauce if you prefer
8 - 10
Thai basil leaves
Place 1/3 of the coconut milk in a medium pot over med/high heat.
Reduce until the milk begins to separate.
Add the onion and chicken and coat well.
Add the curry paste, the rest of the coconut milk and the chicken stock.
Simmer for 20 to 30 minutes until the chicken is fork tender.
Add the vegetables and continue simmering until tender.
Season with salt (or fish sauce if you prefer) to taste.
Remove from heat and add fresh Thai basil leaves.
Serve hot with a side of rice.
Recipe by: Connie Murray @Happybellyfoodie.com