Green Chicken Curry

I bought some Green Curry paste at Wal-Mart a couple months ago. The first time we made curry with it we used A LOT of the paste not knowing what to expect. We were on an instant diet because it was so hot we couldn’t really even finish it. This time I toned down the amount of paste. It was still spicy but we both finished our bowls and it was so good I could eat more for lunch and dinner! :D

You will need:

2 boneless skinless chicken breasts chopped into cubes (This is optional you can make it without chicken)
4 Medium sized potatoes peeled, chopped and boiled.
1 onion sliced
1 head of cabbage cut into thin slices
2 cups of almond milk (or coconut milk)
2 tablespoons white sugar
3 tblsp Soy
3 tsp Garlic Powder (or 3 cloves of garlic)
1/2 tsp ground ginger
1 tbsp Green Curry Paste (or more/less to your taste)

In a large skillet add the chicken, onions, 1 tablespoon soy sauce and 1/3 cup almond milk. Simmer until the chicken is cooked through. (if you were using garlic cloves add them during this step)

Push the chicken and onions aside and add the green curry paste. Stirring it and dissolving it in the liquid.

Next add the cabbage, potatoes, rest of the almond milk, 2 tbsp soy sauce, 1/2 tsp ginger, 2 tbsp sugar, and 3 tsp garlic powder.

Simmer on medium heat with a lid on until the cabbage is soft.

Serve over white or brown rice. (Sorry I don’t have a serving picture!)

Tips from Kj:

You are supposed to use coconut milk when making Curry. We didn’t have any but we had almond milk so I figured why not? It has worked for us both times. But maybe this makes it something else and not curry? Who knows but I like it and it tastes like curry to me!

You can put almost anything in this! The first time we used carrots with the cabbage, this time we used potatoes…get creative! It is kinda like stir fry, anything goes!

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