Thai Coconut Curry Soup Served Alongside Basmati Rice

Ingredients:

3-4 chicken thighs sliced into strips

1 1/2 red peppers sliced into strips

1/4 red onion diced small

3 garlic cloves minced

1/2 cup frozen green beans (you can use fresh. I just didn’t have any)

1 can coconut milk

1/2 cup chicken stock

1/2 cup heavy cream (not traditional, I know)

1 tablespoon honey

3 tablespoons green Thai curry paste

2 red chili peppers seeded and finely minced

1 teaspoon soy sauce

Salt and pepper to taste

Instructions:

Heat a little oil in the bottom of a pot. Add diced chicken with salt and pepper. Brown a little but don’t cook though. Remove to a plate.

Add a little more oil, if needed, and add the onion, red pepper, chili, and garlic. Sauté until softened and fragrant. Add the chicken back in.

Add the green curry paste and let coat the chicken and veggies. Cook in the pot for about 2-3 mins.

Add the chicken broth and let simmer until reduced by half. Add the coconut milk and simmer to combine. Add honey and soy sauce. Let simmer.

Near the end of cooking, add the heavy cream and the green beans. Cook another 5 mins until the beans are warmed through and soft and the cream has thickened.

Taste for seasoning (it may need more honey if it tastes too sour). Adjust as needed. Add water 1/4 cup at a time if it gets too thick!

Add Thai basil if you have it and serve alongside rice.