Ingredients
Scale
- 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
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Heat coconut oil in a wok or rimmed skillet over high to med high heat.
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Stir fry chicken for about 3 min or until cooked through, remove from pan
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Stir Fry veggies until tender – add a little more coconut oil if necessary
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Add chicken back to wok w/veggies
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Add curry paste and coconut milk and stir until well combined
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Bring to a boil, then turn down the heat and let simmer for about 5 min.
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Serve with rice (cauli-rice or farro) and enjoy!
Keywords: Easy Thai Green Curry