- Serves: 3 people
- Prep Time: 40 minutes
- In a large pot heat 3 tablespoon of oil and panfry your onions until translucent, add your chicken shortly after and allow to seal.
- Add your green Thai curry paste, garlic paste and toss until aromatic.
- Add 1/2 cup of water and the coconut milk , add your vegetables and bring the curry to boil.
- Lower the heat and allow to simmer for 20 minutes, mixing and ensuring it doesn't stick.
- Serve hot with steamed rice.
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