Thai green curry with chicken and vegetables

Thailand is undoubtedly a gateway country to Asia for many reasons, but one of them is undoubtedly its food. And it is that their curries are very popular in the rest of the world.

This one today is one of our favorites. A green curry with an intense flavor of coriander and kafir lime and very creamy thanks to the coconut cream.

Ingredients

1 kg of chicken without skin
1 can of coconut milk
1 fresh onion
1 minced garlic clove
1 teaspoon grated fresh ginger
2 carrots
2 courgettes
1 tablespoon green curry paste
1 bunch of coriander
3 red chilies (optional)

Preparation

Cut the zucchini and carrots into squares. Reserve.
In a low pan Efficient 20 cm, sauté the chopped chicken in a little oil until golden brown. Remove the chicken and reserve.
In the same oil, sauté the onion and minced garlic until the onion is soft. Then add the fresh ginger.
Put the green curry paste in the center of the pan and let it cool for a couple of minutes.
Add the courgettes and carrots and sauté for a couple of minutes. Then we return the chicken and pour in the coconut milk. Mix well and cook until the carrot is tender.
Serve hot with a little chopped fresh cilantro and, if we are brave and not afraid of extra heat, the red chilies cut into wheels. Accompany a little jasmine rice.