Thai Green Curry

Chicken – 1 pound  (breast / tenderloin strips)
Green Curry Paste – 2 tbspn (I used Mae Ploy green curry paste)
Coconut Milk – 1 can ( I use Chaokoh)
Thai Basil Leaves – 20 leaves
Vegetables Sliced – 2 pounds (I use whatever I have. Like Egg Plants, Bell Peppers, Carrots, Broccoli, Snap Peas etc)
Sugar – a small pinch or so (according to your taste)


Heat Oil in a Wok. Add Green Curry Paste and sauté for a minute. Now add the Coconut Milk and when it boils add the chicken pieces. Turn Stove to Medium Heat. When meat is half cooked (probably 10minutes), add the vegetables.  Mix well. Let the vegetables cook for 10 minutes or until it is tender. Add Sugar, and check taste to see if you need more. Then Add the Basil Leaves. Ready to be served after 2-3 minutes.Serve with Jasmine Rice.

Preparation Time – 30mts
Level: Easy

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