Thai Green Curry

This dish can be may with any combination of your favorite vegetables and meats. I just put in what I had around the house, but you can be real creative here. I partial to the green curry, but you can also try the red and yellow. They are all good.

I served this with the left over Vietnamese Spring Rolls and jasmine rice.

This recipe is great with tofu or just all vegetables.


2 tbsp sesame oil
1 shallot (diced)
2 hot red peppers (seeded and cut into strips)
2 chicken breast (cut into strips)

1/3 cup bamboo shoots
1/2 frozen peas
1/2 cut shredded cabbage

1 can coconut milk
1 tbsp green curry paste
3 tbsp fish sauce
2 tbsp brown sugar

1/3 cup fresh basil (torn into shreds)

In Wok or large skillet heat oil and shallot and peppers. Add chicken and cook till chicken is cook all the way through.

Stir in vegetables followed by the coconut milk, curry paste, fish sauce and sugar. Mix well than reduce heat to low. Add basil. Serve over rice.