Woohoo! I found a truly authentic Thai curry paste. And I was so excited to find out it’s made in Chaing Mai, Thailand, where Mike and I visited! It is a small, woman-owned, sustainable company sourcing only local ingredients. Mekhala products are organic, all-natural, gluten and nut-free, vegan-friendly organic and ingredients are sourced locally.
The first bite immediately brought back to The Land of Smiles, so darn good! I could not stop eating it…and so I didn’t until every bite was gone!
Note: Thai curry is spicy, it’s supposed to be. But it’s easy enough to cool down with a little extra coconut milk or try their red curry, it’s a little less spicy.
Chicken Curry with Mekhala
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Category: Stove Top
- Cuisine: Asian, Thai
Ingredients
- 1/2 jar Mekhala curry paste
- 1 can coconut milk
- 1 chicken breast sliced thin and into small pieces
- 3 cups of your favorite veggies (I used carrot, onion, asparagus and red pepper)
Instructions
-
Heat coconut oil in a wok or rimmed skillet over high to med high heat.
-
Stir fry chicken for about 3 min or until cooked through, remove from pan
-
Stir Fry veggies until tender – add a little more coconut oil if necessary
-
Add chicken back to wok w/veggies
-
Add curry paste and coconut milk and stir until well combined
-
Bring to a boil, then turn down the heat and let simmer for about 5 min.
-
Serve with rice (cauli-rice or farro) and enjoy!
Keywords: Easy Thai Green Curry
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