Green Curry

Name: Green Curry
Yield: 4 servings
Cuisine: American
Ingredients: 1 packet Store-bought green curry paste; 1 can, 400 ml Canned coconut milk or cream; 2 tbsp Coconut powder; 133 ml Milk; 1 dash Fish sauce; 1 Salt; 1 Onion; 1 Carrot; 2 Potatoes; 1 Chicken (breast); 1/4 Bamboo shoot; 1 Red bell pepper

cookpad.japan @cookpad_jp

Of course, this is good for lunch. It is a family staple at our house.

Add salt if you feel something is missing. The curry will be tastier. Recipe by CoconuT

Of course, this is good for lunch. It is a family staple at our house.

Add salt if you feel something is missing. The curry will be tastier. Recipe by CoconuT

cookpad.japan @cookpad_jp

Of course, this is good for lunch. It is a family staple at our house.

Add salt if you feel something is missing. The curry will be tastier. Recipe by CoconuT

Of course, this is good for lunch. It is a family staple at our house.

Add salt if you feel something is missing. The curry will be tastier. Recipe by CoconuT

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Ingredients

4 servings

1packet Store-bought green curry paste
1can, 400 ml Canned coconut milk or cream
2 tbspCoconut powder
133 mlMilk
1 dashFish sauce
1Salt
1Onion
1Carrot
2Potatoes
1Chicken (breast)
1/4Bamboo shoot
1Red bell pepper

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Steps

1

Cut chicken, carrot, onion, potatos and bamboo shoot into bite size pieces, and stir fry.
2

When the vegetables have softened, add 400 ml coconut milk or cream and 2/3 cup of milk. When it comes to the boil, add coconut powder and mix.
3

Cover with a lid and simmer until the vegetables soften.
4

When the vegetables have softened, add red bell pepper and nam pla, and bring to boil.
5

Add the store-bought curry paste. I often use about half of the packet. Taste and adjust the amount of the paste.
6

The key is adding salt at the end! It makes the curry very delicious. Add salt while tasting.
7

Once again, bring to boil. The green curry is ready to serve. You can add other vegetables such as zucchini for a different version.