I love spending time perusing other blogs and looking at all the amazing recipes on the interwebs, especially when I see recipes that have an amazing flavor profile. This recipe is one of them! I am obsessed with anything that Bev of Bev Cooks makes.
Many times, I do not have the ingredients that Bev uses on hand. With this curry coup, I adapted the recipe, and I feel like I got the same flavor profile. Super delicious! Hope you like it too
- 1/2 cup orzo pasta
- 3 tbs green thai curry paste (or more or less depending on your heat preference)
- 2 cans light coconut milk
- 1 cup chicken stock
- 1 tsp fish sauce
- 1 frozen package mixed frozen vegetables (peppers and broccoli)
- 1/2 onion, chopped
- 2 cups cooked shredded chicken
- juice of one lime
- Servings: 4-6
- Difficulty: easy
Cook orzo according to packing instructions.
Meanwhile, bring a large pot to a medium-high heat. Add the curry paste with 1 can of coconut milk, and whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
Add the pepper mix, onion, and chicken. Sprinkle with salt to your taste preference. Bring to a boil, reduce heat and simmer on low until onions are cooked through. Add the lime juice and serve.