Thai Chicken Curry with buckwheat

Nice Thai Chicken Curry recipe

Easy to make and goes very well with buckwheat (lighter option to rice)

The dish was light and delicious



1 Tbsp peanut oil or canola oil
2 garlic cloves, minced
2 tsp fresh minced ginger

1 large onion, sliced
1 Tbsp red Thai curry paste
1 cup chicken stock
1 can light coconut milk
1 large sweet potato, peeled and cut into 3/4″cubes
1/2 lb green beans, trimmed
1 lb boneless skinless chicken breast, sliced
Juice of one lime

1 Tbsp fish sauce (optional)
Fresh cilantro or basil, for garnish


Prep seasoning base

In a large saucepan, heat the oil on medium. Add the garlic, ginger, and onion and saute until soft, about 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Stir in the chicken stock and coconut milk.

Simmer the curry

Bring the mixture to a simmer, add the sweet potato, and

cook for 10 minutes. Stir in the green beans and chicken. Cook the mixture until the vegetables are just tender and the chicken is cooked through, about 5 minutes more.






Finish the dish

Add the lime juice and fish sauce (we used have the suggested amount). Serve the curry over cooked buckwheat and garnish with cilantro or basil if you like. Makes 4 servings


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