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.
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)
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 and enjoy!
Tag #DeSocioInTheKitchen if you give it a try, I’d love to know what you think of this curry dish!