Thai Green Curry Chicken (using powdered curry)

By chris5863

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into bite-size cubes
• 1/2 tsp. Ground Turmeric
• salt & fresh ground black pepper
• 2 Tbsp. plus 1 tsp. Thai Green Curry
• 2 Tbsp. fish sauce*
• 1 Tbsp. coconut oil or vegetable oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 2 cups diced eggplant, zucchini or yellow squash
• 1 tomato, quartered
• 1 (13.5 oz.) can coconut milk
• 1/2 cup water
• 6 to 8 sprigs fresh cilantro or basil

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from savoryspiceshop.com

Preparation

Step 1

Toss chicken with turmeric, a pinch of salt and pepper and 1 tsp. of the Thai Green Curry. Mix remaining 2 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste; set aside. In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 5 min. Add garlic and chicken and cook 5 more min. Stir in vegetables and paste. Add coconut milk and water and bring to a boil. Reduce to a simmer, cover and cook for 10 min., stirring occasionally. Add cilantro or basil sprigs and continue cooking, uncovered, 5 more min.