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Thai Green Chicken Curry

Warm up from the cold Wisconsin winter by making this Thai Green Chicken Curry using our Wobbly Walleye Stir Fry Thai Basil. Not only will this warm you up, but it’s a great healthy lunch and dinner option for you or the whole family!

  • ½ Tbsp olive oil

  • 4-5 Tbsp green curry paste

  • 1 ½ lbs boneless skinless chicken tenders, chopped into bite-sized pieces

  • 13 oz can coconut milk

  • ½ cup chicken stock

  • 1-2 Tbsp fish sauce (to taste)

  • 2 cups fresh spinach, chopped

  • 1 cup sliced mushrooms

  • 2 Tbsp Wobbly Walley Stir Fry Thai Basil

  • 2 medium zucchini, spiralized into “zoodles”

  • OR can substitute zoodle for rice

Directions:

  1. Heat olive oil in a large pot over medium-high heat. Add curry paste and cook until fragrant, about a minute. Add chicken and stir until coated

  2. Add coconut milk, fish sauce, and chicken stock. Bring to a boil. Add mushrooms and then cover and reduce to simmer. Simmer for about 10 minutes or until slightly thickened and chicken is cooked through. Stir in spinach and basil.

  3. Serve immediately over zoodles (or rice).

Serves 4.

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