Wednesday, January 26, 2011
Thai green curry
THAI GREEN CURRY
1 teaspoon of sesame seed oil
2 onions, sliced
1 zucchini, sliced
3 tablespoons green curry paste
2 pounds chicken breast, cubed
4 tablespoons of shredded fresh basil
2 1/2 cups coconut milk
2 tablespoons fish sauce (nam pla)
Heat up the oil in a wok and saute the onion for a couple of minutes. Add curry paste, stir well and let cook for two more minutes.
Add zucchini, chicken, basil, coconut milk and fish sauce and bring to a boil. Lower the heat and simmer for 12 to 15 minutes, or until the chicken is cooked and the sauce has thickened. Garnish with fresh basil and serve.