Green Thai Chicken Curry with a Twist

I havent been posting my recipes recently because Ive been so busy but Im back! And looking forward to posting my recent recipes I missed to post. So tonight, something simple for the hubby. 😊 Green Thai chicken curry loaded with veggies so its more of a plant based recipe.

Serves: 2-3 people

Cooking time: 20 mins


Medium sized chicken breast, diced.

1 small onion, diced

Small potato, diced

3 pieces mushrooms (because it was available on our fridge πŸ˜…)

3 pieces baby corn, chopped

10 asparagus stalks, chopped

3 pieces cherry tomatoes

1 green bell pepper, diced

1 zucchini, chopped

1 and a half teaspoon Thai Green Curry paste (to taste, depends on how spicy you can tolerate)

1 teaspoon cooking oil

pepper, salt or fish sauce to taste

300ml coconut milk

Warm the pan and add cooking oil. Toss onions for 2 minutes. Add chicken and curry paste. Cover for 3 minutes and then add potatoes. Cover for another 5 minutes. Add the rest of the ingredients apart from the tomatoes. Cover for another 5 minutes and add coconut milk and tomatoes. Let it boil for 10 minutes and its chow time!!!!

Enjoy! xxx

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