Chicken is often the go to protein in my house. We all love it, but sometimes I need a new way to make it. And when I change up the way we are munching on our veggies, even better. Green chicken curry is an easy dish, and the kids get super excited whenever they see the wok come out.
I have this wok. I love it. It is cast iron and heat evenly.
2 tbsp Olive Oil or Wok Oil
5 tbsp Green Curry Paste
2 tbsp Fish Sauce
2 tbsp Packed Brown Sugar
1 cup Chicken Stock
1 can Light Coconut Milk
1 can bamboo shoots
2-3 Chicken Breasts (sliced)
3-4 cups Chopped vegetables, like carrots and broccoli
Finely chopped lemongrass (optional)
Basmati rice (optional)
Saute Chicken in a hot wok with oil until it is cooked halfway through.
Add the garlic and/or salt and pepper. Then give it a nice toss.
Meanwhile, mix the coconut milk, curry paste, fish sauce, brown sugar and chicken broth.
Pour the coconut milk mixture over chicken.
Then add the chopped vegetables, bamboo shoots and lemongrass. Simmer, covered, for 15 minutes or until vegetables are tender and chicken is cooked.
Serve over basmati rice, or on its own.
Serves 4 people.