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July 13, 2019

Thai Chicken Curry with Mekhala

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Easy Chicken Curry from Chiang Mai

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.

Green+chicken+Curry

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Chicken Curry with Mekhala

  • Author: Krista
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Category: Stove Top
  • Cuisine: Asian, Thai
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Ingredients

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  • 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

  1. Heat coconut oil in a wok or rimmed skillet over high to med high heat.

  2. Stir fry chicken for about 3 min or until cooked through, remove from pan

  3. Stir Fry veggies until tender – add a little more coconut oil if necessary

  4. Add chicken back to wok w/veggies

  5. Add curry paste and coconut milk and stir until well combined

  6. Bring to a boil, then turn down the heat and let simmer for about 5 min.

  7. Serve with rice (cauli-rice or farro) and enjoy!


Keywords: Easy Thai Green Curry

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Filed Under: Asian, Chicken, Dinner, Main Course Tagged With: Green Curry

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Welcome to my kitchen!

Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

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