Tuesday, June 12, 2012

Coconut Chicken Curry


2 organic chicken thighs, sliced thinly
1/2 cup mushrooms, sliced
1/2 cup asparagus, sliced
1/4 cup carrots, sliced
1/4 cup zucchinis, sliced
1 green chili, slit
2 Tbsp Thai green curry paste
1/2 can coconut milk
2 tsp fish sauce


Put the green curry paste and 1/2 cup coconut cream into a wok and cook the chili paste until oil separates. Then add the carrots  and the remaining coconut milk and cook for about 2 minutes. Then add the all the vegetables and the sliced chicken  and cook until chicken is done. Then add the fish sauce and a 1/4 tsp of sugar and adjust the seasonings.

Serve hot with rice.