Green Chicken Curry Zucchini, 1
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Add the diced chicken to the skillet and cook until done.
Chicken curry recipe creamy. Add the sliced capsicums and zucchini and beans and peas if theyre fresh cook for a further 5 minutes. How to make green curry. Avoid overcooking this curryyou want the green beans and zucchini to stay bright and beautiful.
Add the garlic ginger and coriander and cook until fragrant. Add in the stock and the rest of the coconut milk mix it and bring it to a boil over high heat. Add the coconut milk carrots zucchini thai curry paste salt pepper and reduce the heat.
That said any leftovers are delicious reheated the next day. 2 medium zucchini or 2 long purple asian eggplants 1 12 cups unsweetened coconut milk 2 to 3 tablespoons green curry paste 34 pound boneless chicken thighs or breast cut in big bite sized pieces 1 12 cups chicken broth or water 2 tablespoons fish sauce 1 tablespoon palm sugar or brown sugar 6 to 8 wild lime leaves torn or cut in half optional. Heat 1 tablespoon of oil in a pot add the onion and cook for a couple of minutes.
Next add the chicken breast and cook for 5 minutes then add the zucchini and cook for another 4 minutes stirring constantly.
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