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Thai Green Curry Chicken

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 300 kcal

Ingredients
  

  • 12 boneless, skinless chicken thighs
  • 1 Jar/Tin of commercial Thai Green Curry Paste
  • 2 Cans Coconut Cream
  • 1 TBSP Cadramom Seeds
  • 1 TSP Cinnamon
  • 5 Bay Leaves
  • 3 TBSP Brown Sugar
  • Fresh Basil
  • Red Thai Chili Peppers

Instructions
 

  • Dice the chicken up into small pieces (3/8″ – 1/2″)
  • In a pot, add the coconut Milk and Green Curry Paste. (As much as you want. I used a whole little jat last time)
  • Add raw chicken.
  • Add Cardamon Seeds, Brown Sugar, Bay Leaves
  • Simmer for 90 minutes, on lowest your range will go.
  • Stir often.

Instant Pot

  • High Pressure for 15 minutes, Quick Release.

Notes

  • Serve over jasmine, sticky or basmati rice.
  • Garnish with red thai chili peppers and sprigs of fresh basil
  • May need a bit of salt.

    • Nutrition

    Calories: 300kcal
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