Fantastic recipe! I added double the Mae Ploy green curry paste, fried the 1-inch pieces of chicken breast in 2 Tbs peanut oil then added a chopped zuchini, matchstick carrots, a sliced white onion, and a chopped red pepper. I added a tsp of sugar instead of what the recipe called for and used Braggs' liquid aminos in place of soy sauce for a lower sodium meal. I simmered it 10 minutes, removed it from heat and I added grape tomatoes and three diced birds eye chilis I had soaked in boiling water for ten minutes. Then I let it all sit for about 10 minutes while the jasmine rice finished cooking. I served it over jasmine rice and added chopped green onions, torn basil leaves and cilantro as garnish. My picky son loved it and my husband raved that it was restaurant quality green curry. We will definitely make again. Thanks Laus for posting!
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Fantastic recipe! I added double the Mae Ploy green curry paste, fried the 1-inch pieces of...