The Chickpea Blondie's Thai Green Curry

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This week we wanted to feature the amazingly talented Chickpea Blondie aka our best friend Sarah Kimber! She has recently put her passion into pictures by creating the Instagram account @thechickpeablondie where she shares her favourite recipes and ways to live a healthy balanced life. Sydney originally connected with Sarah at university over a shared love for fitness. Sarah and Syd are gym buddies turned best friends! We are so excited to see Sarah take off in the world of healthy eating and fitness and we want you to follow her journey as well. Give her a follow on Instagram and keep reading to get her delicious Thai Green Curry recipe! 

THAI GREEN CURRY RECIPE

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This fragrant, creamy & healthy green curry dish is simmered to perfection. A one pot, simple and delicious meal perfect for weeknights or meal prep. It's so quick and cozy, you'll never order takeout again!

INGREDIENTS:

  • 2 boneless skinless chicken breast, cut into small pieces OR cooked/peeled shrimp
  • 2 cups diced mixed veggies of choice (My personal favourite combinations are red bell pepper, yellow bell pepper, zucchini, & kale OR peas, spinach & zucchini)
  • 1 medium sized sweet onion
  • 2 garlic cloves
  • 1 1/2 tsp ginger paste (or finely grated fresh ginger)  
  • 2 tbsp coconut oil
  • 1 can full fat coconut milk (use ALL of the fat from the top)
  • 4 tbsp green curry paste
  • 2 tbsp coconut sugar (brown sugar will also work)
  • 1/4 cup basil leaves or cilantro leaves  (I like mixing them and using both!)

Optional:

  • 2 tsp tbsp fish sauce (I recommend adding this - It really does make it taste better!)
  • low sodium chicken broth 
  • red pepper flakes to taste
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STEPS:

  1. In a sauce pan, heat coconut oil on medium heat. Add in coconut milk, curry paste, garlic, ginger, onion, basil and coconut sugar, stirring occasionally for 3-5 minutes. (Here is where you'll add fish sauce if you choose to) 
  2. Stir in chicken/shrimp and chopped veggies and sauté until meat is cooked through 
  3. Reduce heat and let simmer for 15-25 minutes on low heat, stirring occasionally. The longer you let sit the more the flavours will blend together & the thicker the sauce should be. If you'd prefer a thinner sauce, add 1/4 cup of chicken broth. Add red pepper flakes for extra spice and cilantro for garnish. 
  4. Serve with rice, quinoa, or cauli rice.
  5. ENJOY :) 
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Kaitlyn Sydney