14 ounces sliced chicken

2 table spoons green curry paste

2 table spoons cooking oil

7 ounces coconut milk

3 table spoons palm sugar

3 table spoons fish sauce or yhin doy sauce

3 ounces chicken stock

4 ounces of your favorite vegetable

1 table spoon slicied red chili

3-4 thai basil leaves

 

 

1) Heat cooking oilin wok, add curry paste, fry for 1 minute.

2) add sliced chicken, stir fry for 2-3 minutes.

3) Add chicken stock.

4) Add coconut milk and bring to boil.

5) Season to taste using fish sauce or thin soy sauce.

6) Add vegetables, thai basil and Thai chilis's keeping at boil until cooked.

7) Transfer to plate and serve with jasmine rice.

 

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Contributed by Krua Thai Restaurant

3283 SE Federal Hwy, Stuart FL

 

 

 Asian Oriental Market Grocery Store
Serving Stuart FL, Jensen Beach FL, Port Saint Lucie FL, Palm City FL, Hobe Sound FL, Jupiter FL,
Tequesta FL, Saint Lucie West FL, Fort Pierce FL, Indiantown FL, Okeechobee FL, Vero Beach FL

Florida Treasure Coast Asian Market Of Choice