Thai Green Chicken Curry

1 tbsp Olive Oil
1 Medium Onion
1 Green Pepper
1 tsp Ground Ginger
4 tbsp Green Curry Paste
3 cups Full Fat Coconut Milk
1 cup Chicken Broth
1 Rotisserie chicken
1 Lime
4 Basil Leaves
Cilantro for garnish
Salt to taste
*optional red pepper flakes

  1. Dice the onion and chop the green pepper into bite-size pieces
  2. In a pot, saute the onion and peppers in olive oil for 3 minutes
  3. Add the ginger and green curry paste and saute for another 3 minutes
  4. Once slightly translucent, add the coconut milk and chicken broth
  5. While the coconut milk and chicken broth comes to a boil, shred the rotisserie chicken (removing the skin)
  6. When the soup comes to a boil, lower down to a simmer and add salt to taste
  7. As the soup simmers, add the shredded chicken and basil leaves
  8. Add the juice of 1 lime
  9. Top with cilantro and basil.  Optional- add red pepper flakes for an extra kick
     

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