Thai Chicken Curry
cut into small pieces
green curry paste
we use Thai Kitchen
canned coconut milk, 400 ml
we use Cha's Organic
we use Red Boat
mushrooms, quartered or sliced
canned mini corn, 398 ml
frozen peas, thawed
diced red pepper (optional)
we use Jasmine
Start mushrooms in a cold teflon pan in medium heat. Cook stirring occasionally until brown. Add a touch of oil or butter, stir to combine. Remove temporarily from pan to a bowl.
Heat oil and curry paste together in a large skillet over medium heat. Stir constantly for about 1 minute.
Add coconut milk, fish sauce and bouillion cube. Stir to mix, then let the sauce simmer to reduce it until the sauce no longer looks runny.
Add the chicken pieces and stir into the sauce. Once the chicken is about half way done, add the vegetables and mushrooms and toss to mix.
When the chicken is done, turn off the heat and stir in Thai basil. Serve immediately on top of rice.
Recipe Source: The Unknown Chef at Birdzofafeather.ca