Thai Green Chicken Curry

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

Method:

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.