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| A Recipe From Brett |
Yes! Brett cooks! The recipe he shared with me is delicious and versatile.
Coconut Thai Green Curry
1 onion chopped
2 T. coconut oil
1 - 2 c. cubed chicken - already cooked
1 - 2 c. veggies - carrots, zucchini, peas, cauliflower or green beans
1 can coconut milk
1/2 c. chicken broth
2 T. asian fish sauce
2 T. green curry paste
sea salt to taste
fresh basil and cilantro
Saute onion in coconut oil until soft and tender. Add cubed chicken and saute for 2 minutes. Add veggies, coconut milk, chicken broth, asian fish sauce, and green curry paste. Bring to a boil, reduce heat, cover, and simmer gently for about 15 to 20 minutes or until the vegetables are tender. Adjust seasoning and add sea salt to taste. Serve as a delicious soup and garnish with fresh basil or cilantro. If you don't have fresh basil - the dried seasoning is good.
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| Brett |
This recipe reminds me of something you'd get in a Thai restaurant. I'm making a second batch of it today, but instead of green curry paste, I am using a red curry paste. :)
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