Green Thai Curry


 . 1 pound chicken breast (you can substitute chicken thighs)

 . 2 tablespoons Addy daddy everything seasoning

  .1 tablespoon olive oil

  . 1 cup of Low sodium chicken broth

  . 2 tablespoons of coconut palm sugar

  . One and a half cup bamboo shoots canned

  . One cup of Thai basil

  . 3 cans of coconut milk

  . 3 tablespoons of curry paste


  1. In a small mixing bowl add diced chicken along with olive oil in 1 tablespoons of addy daddy everything seasoning.
  2. Cover and marinate in the refrigerator for at least 30 minutes.
  3. In a medium high heat pan add 1 tablespoon coconut oil, and sauté your chicken very quickly about two minutes and set aside (make sure to cook completely)
  4. No add half a cup of coconut milk to the pan and cook until the oil starts to separate from the milk
  5. Add curry paste and cook for two minutes 
  6. Add chicken broth and 1 tablespoon of Addy Daddy Everything seasoning
  7. Next add two cans of coconut milk to your pot and bring to boil with chicken broth.
  8. In a blender add ½ can of coconut milk and ¼ cup of Thai basil and blend, then set aside.
  9. Add in your coconut palm sugar
  10. Toss in your bamboo shoots, red peppers, and chicken.
  11. Bring the curry to a boil and slowly add the blended mixture to taste.
  12. Add the remaining basil to the curry and cook for two minutes.
  13. Serve the curry with jasmine rice and enjoy

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