Thai Green Curry

Not everyone loves corned beef and cabbage.  So if that applies to you, here is a “green” alternative for your St. Patrick’s Day celebration this coming Tuesday.
Your Two Chums love curry!  And just as the yellow curry recipe we have offered before, this one is equally as easy and delicious….and GREEN 🙂  And it is good served anytime!

Thai Green Curry with Chicken

3 boneless chicken breasts or 5 thighs cut into bite sized chunks
2 tablespoons coconut oil
2 potatoes, peeled and cubed
1 onion, cut into large bite sized pieces
3 carrots, peeled and cut into chunks
1-2 cloves minced garlic
2 tablespoons minced fresh ginger
2 tablespoons of Thai green curry paste (available at Target and in many grocery stores)
1 can coconut milk
salt and pepper to taste
cilantro, chopped for garnish

Melt the coconut oil in a frying pan, add chicken and season with a pinch of salt and pepper.  Brown the chicken over medium high heat.  When nearly browned, add garlic, ginger, and onions and continue cooking until chicken is browned and onions are becoming transparent.  Add the curry paste and then stir in the potatoes and carrots and add the coconut milk.  Simmer until carrots and potatoes are cooked – about 20 minutes.  Taste sauce and adjust seasoning adding more salt as needed.

Serve over jasmine rice and sprinkle with chopped cilantro.  You, your family, and all those Thai leprechauns will be very happy 🙂