We usually make a tomato based curry. Our friend, Kristi Sellers, gave us this recipe in 2009 after introducing us to a different type of curry. This is different, but just as good as the curries we are used to.
The recipe originated from a Ywam missionary friend from Thailand.
Ingredients
- 1 Can Curry Paste
- 2 Can coconut milk
- 2 Cup diced chicken breast
- 2 Potato baking
- 1 Pinch garnish basil leaves
- 1 Tablespoon Coconut oil
- 2 carrots
- 1 cup chicken broth
Servings:
Instructions
- Melt curry paste in coconut oil. Melt down well and add chicken broth.
- Add chicken and potatoes and carrots.
- Simmer on medium low until cooked. Add coconut milk. Simmer but do not boil.
- Squirt fish sauce over to taste (omit if desired).
- Garnish with fresh basil.
- Serve over rice.
Recipe Notes
Red curry paste is mild, green is hot. We used red and it was good.
The ingredient amounts are rough guides. Adjust to your liking.
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