Green Curry Chicken with Hearts of Palm
Author: Mink
Recipe type: Green Curry
Cuisine: Thai
Serves: 2
- 1 can Coconut Milk (13.5 oz.)
- 3 tablespoons agave (or 2 tablespoons of sugar)
- 3 tablespoons Fish Sauce
- 3-4 Hearts of Palm (sliced) or a small can of Bamboo Shoots
- 1 large chicken breast (slice into small pieces) or ½ lb. of beef or pork
- a handful of torn fresh basil
- 1 tablespoon Green Curry Paste (more or less, depends on the level of spiciness that you like)
- 1 teaspoon vegetable, canola or coconut oil
- In a medium pot, heat up the oil using medium heat.
- Add the Green Curry Paste and stir for 1-2 minutes.
- Add chicken or beef and stir them occasionally, until all is cooked, about 5 minutes.
- Add 2-3 table spoons of Coconut Milk at a time.
- Let it boil and wait until you can see the oil release from Coconut Milk (this step add additional flavor and aroma to the sauce).
- Add the rest of Coconut Milk, add Fish Sauce and agave (or sugar). Turn down the heat to low and let it simmer for 10 minutes.
- Add sliced Hearts of Palm and let them cook for 2 minutes.
- Add torn basil.
- Serve while it's hot with a side of quinoa or rice.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/currychickenwithheartsofpalm/
3.5.3251