Thai Green Curry

Thai Green Curry

1 tbsp Olive Oil
1 Medium Onion
1 Green Pepper
1 tsp Ground Ginger
4 tbsp Green Curry Paste
3 cups Full Fat Coconut Milk
1 cup Chicken Or Veggie Broth (if vegan)
Optional: 1 Rotisserie chicken (omit if making vegan)
1 Lime
4 Basil Leaves
Cilantro for garnish
Salt to taste
*optional red pepper flakes

1. Dice the onion and chop the green pepper into bite-size pieces

2. In a pot, saute the onion and peppers in olive oil for 3 minutes

3. Add the ginger and green curry paste and saute for another 3 minutes

4. Once slightly translucent, add the coconut milk and chicken broth

5. While the coconut milk and chicken broth comes to a boil, shred the rotisserie chicken (removing the skin)

6. When the soup comes to a boil, lower down to a simmer and add salt to taste

7. As the soup simmers, add the shredded chicken if desired and basil leaves

8. Add the juice of 1 lime

9. Top with cilantro and basil.  Optional- add red pepper flakes for an extra kick