Guys. Guys. Oooooh guys. My website. She was down for almost 48 hours last week. I am really hoping you didn’t even notice but if you did, phew, I am SO sorry.
I have been snowed under doing all these technical things like creating new databases and installing CDN Networks and changing nameservers and uploading and downloading and updating config files and installing new plugins and my-oh-my….you get the idea! This is the not-so-pretty and not-so-fun side of running a website.
All I wanted to do was integrate with a CDN Network to make my load times of my website much faster. But that didn’t work because my website was being hosted on a very old server. So then I had to move my entire website to a more updated server. Yuh, pfff I know. That is the short story – Dont worry I’ll save you the loooong story. But my gooooodness, it felt like an eternity that it was down. Truth be told though, I love the technical side, I wouldn’t call it fun but it is challenging and it gets the synapses in my brain firing which is something they need to do more often hah hah!
With the site down for so long on Friday I felt a little lost because all I wanted to do was share my awesome Thai Chicken Curry recipe with you guys. It was soooooo much simpler than I had anticipated. And it was beautiful and green and fragrant smelling, as all Thai dishes are, and spicy…but not HOT! 🙂
I was also slightly horrified that I didn’t have a Thai green chicken curry recipe on the website to start with. No? Realllly!?? Why?????
I really do not know how that one slipped me by. *shakes head* The synapses need more firing I guess.
Good news. We have one now. Hallelujah! For me, the most intoxicating part of making a Thai curry has to be….frying the spices. You too? I hold one hand on the spatula tossing the spices about and then the other…just picture it…making a circular fan type motion to waft the aromas closer to my nose, with my eyes closed of course to concentrate on the spicy scents . It’s like having a facial steam but only better!!
So we need to cook the green pepper first because they can take a while to soften. It took about 10 minutes on medium heat to do that and then I just set it aside for later when I added the snap peas.
After releasing the flavours from the spices, you simply add coconut cream (you could use coconut milk but trust me the cream….the cream is SO much better #justsaying) and then you add your finely sliced chicken and other greenery and the fish sauce (as well as the already softened green pepper), let that simmer for 10 minutes and bob’s your uncle – it is all done! I served mine with a side of Basmati rice although Jasmine would have gone down just as well. Top with loads of fresh coriander and even some dried sweet basil leaves if you have.Print
A total classic, must-have dish – easy, fragrant, delicious! Here’s the best recipe for Thai Green Curry on the internet!
- 1 green pepper, sliced
- 1 tablespoon coconut oil
- 2 tablespoons green curry paste
- 2 tablespoons spring onions, chopped
- 1 can coconut cream
- 4 chicken breasts, sliced
- Â½ cup snap peas, sliced in half
- 1 tablespoon fish sauce
- Â½ cup coriander plus extra for garnishing
- Optional: 2 large red chillies (mainly to add some colour but my hubby cut them up and made his serving extra spicy!
- In a medium sized pan, fry the green pepper on medium heat for about 5 minutes or until slightly softened. Set aside.
- Add the spring onions and curry paste to the pan and fry for 1-2 minutes to develop the flavours.
- Add the coconut cream, fish sauce, coriander, chicken and vegetables (and the large red chillies if you are adding them). Simmer for 10 minutes until the chicken has cooked through.
- Serve with Basmati or Jasmine Rice and fresh coriander.