Green Thai Curry

I love anything with coconut milk. That silky smooth sweet flavour is so delicious, especially when paired with spicy curry. I love cremini mushrooms in a stir-fry; they are baby portobellos and have such a nice meaty flavour to them. Other great stir-fry veggies are zucchini, peppers, broccoli, celery, carrots, snow peas, whatever floats your stir-fry boat! This curry stir-fry is so simple to make and goes with any combination of your favourite vegetables and chicken or shrimp. Although apparently my little baby's tummy did not agree... she spent most of the next day feeling the gassy effects of the spicy-ness, poor girl.

So, unless you are a nursing mother, you should make this for supper today!

Green Thai Curry

Ingredients:

2 tbsp oil

1 small onion, chopped

2 cloves garlic, chopped

2 peppers, red and green

6-7 mushrooms

+ any other veggies you want to add

2 chicken breasts, cubed (or 15-20 shrimps)

1 tbsp Green curry paste

3 shakes Fish sauce

1/2 can coconut milk

No, I did not intend for this blog to be a Thai Kitchen advertisement... use whatever you can find!

Directions:

Fry onions in the oil until soft, then add the garlic. Add chicken, and when just cooked add veggies in order of how long they take to cook. (carrots and celery first, then peppers followed by zucchini, ending with mushrooms) If you are using shrimp add them at the end with the mushrooms. Then stir in the curry paste, fish sauce and coconut milk. Heat together for 5 minutes to blend the flavours, then serve over rice, quinoa or noodles if you prefer. I used brown rice mixed with wild rice.

Voilà! So simple and delicious. Oh and healthy. Unless you think coconut milk is fattening.

Who cares, it's stir-fry!