Quick Thai Green Curry (Chicken)

Fastest Thai Green Curry (Chicken)

Are you a mom or busy professional who wants to whip up a delicious dinner but don't have much time to do so? This short and sweet blog post will provide you with the fastest chicken Thai Green Curry recipe ever.

In under 30 minutes, you'll be able to serve a flavorful creation that is good for any weight loss program! Best of all, it's not as difficult as it sounds so even if you don’t have confidence in the kitchen, I got you.

Ingredients

• 1 cup jasmine rice

• 1 head of garlic, whole

• 2 shallots, whole

• 2 inch ginger, peeled

• 3 stalks of lemongrass, trimmed

• 2 Thai bird chilis (any chili pepper of your preference)

• 1 bunch of cilantro, stem and leaf

• 1 lime, juiced

• 2 tbsp neutral oil (canola, avocado, vegetable, etc.)

• 2 tbsp fish sauce

• 1 cup water

• 16 oz Kirkland hand pulled rotisserie chicken

• 1 cup chicken stock

• 1/2 cup coconut milk

Directions

1.     Rinse and drain 1 cup of jasmine rice.

2.    Add rice to a pot and fill with 1.5 cups of water and let it come to a boil with the lid on (Steam for 15-20 minutes).

3.    In a blender or food processor, add garlic, shallots, lemongrass, ginger, cilantro, lime juice, oil, fish sauce, water, and then blend until a paste (This recipe makes 3 batches of Thai green curry paste).

4.    In a separate pot set to medium heat, add a cup of the Thai green curry paste to toast up the flavors.

5.    Add chicken to the pot and mix together.

6.    Add chicken stock and let it come up to a simmer.

7.    Once simmered, turn the heat down to medium low and stir in the coconut milk.

8.    When rice is cooked and fluffed, the Thai green curry is ready to serve.

Fastest Thai green curry recipe. Not much cooking involved and a surefire way to make a delicious meal for