Simple Thai Chicken Curry

Name: Simple Thai Chicken Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams chicken breasts; 1 Medium onion, diced; 4 tbsp Green Thai curry paste; 250 grams mushrooms, sliced; 350 grams baby marrow, sliced into wheels; 4 clove garlic cloves, crushed; 1 chicken stock; 3 tbsp chicken spice; 1 can coconut cream; 2 tbsp butter; 1 packages Pad Thai Noodles (optional)

Vernon @cook_3859580

Port Elizabeth, South Africa

I was looking to do a meal that was banting/paleo friendly for my girlfriend, and so we came up with this recipe (to make it banting, leave out the noodles)

Vernon @cook_3859580

Port Elizabeth, South Africa

I was looking to do a meal that was banting/paleo friendly for my girlfriend, and so we came up with this recipe (to make it banting, leave out the noodles)

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Ingredients

30 mins

4 servings

500 gramschicken breasts
1Medium onion, diced
4 tbspGreen Thai curry paste
250 gramsmushrooms, sliced
350 gramsbaby marrow, sliced into wheels
4 clovegarlic cloves, crushed
1chicken stock
3 tbspchicken spice
1 cancoconut cream
2 tbspbutter
1 packagesPad Thai Noodles (optional)

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Steps

30 mins

1

Cut the chicken into strips, spice with chicken spice, and set aside
2

Heat the butter, and fry the onions, garlic, until translucent
3

Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins).
4

Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil. (You can reduce the amount of curry paste, depending on how hot you enjoy your food).
5

Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly. If need be, extra curry paste can be added for a stronger flavour
6

Remove from heat and serve on a bed of Pad Thai Noodles