I am obsessed with Thai food. The flavour combinations are just taking me away every time I taste them.
I am quite hard-core if we are talking about handling spicy food so Thai green curry is on the top of my list. This recipe is simple and quick, I didn’t make my own curry paste though. I find it a bit hard to get the right ingredients, so I opted for the store-bought curry paste this time.
I used sweetheart cabbage with chicken breast in this recipe, but you can swap the cabbage to a different vegetable if you prefer.
Ingredients for 2:
1 chicken breast fillet
Half cabbage – I used sweetheart cabbage.
200 g Thai green curry paste
1 can of coconut milk
160 g rice
1 tbsp olive oil
Dice the chicken breast.
Heat a tablespoon of olive oil in a pot and over medium heat and add the chicken. Fry until the chicken turns white on the outside.
Add the curry paste and fry for 2 minutes.
Add the cabbage and the coconut milk, stir well and simmer for 20 minutes.
Meanwhile, cook the rice following the instructions on the package.
Serve in a deep bowl.