Thai Curry
Servings 1
Equipment
- 2/3 Cup
- 1 TBSP
- 1 Cup
- 2/3 Cup
- 1 Cutting Board & Knife
Ingredients
- 2/3 Cup Coconut Milk
- 1 Tbsp Coconut oil
- 1 Tbsp Tomato puree
- 4 Oz Chicken
- Green Onion
- 1 Onion
- 2/3 Cup White Rice
- Spinach
Instructions
- Grab a cutting board & knife
- Cut the chicken into bite sized pieces
- Grab another cutting board & knife
- Cut all vegetables you desire (onion, spinach, or green onion)
- Grab a pot
- Fill the pot halfway with water
- Place pot on hotplate
- Turn hotplate on high heat
- Wait until water boils (bubbles)
- Then cook the white rice according to the package
- Grab a pan & the hotplate
- Turn hotplate on medium heat
- Wait for hotplate to warm
- Add chicken to pan & cook until chicken is done or white
- Add 2/3 cup coconut milk to pan
- Add 1 tbsp. tomato puree to pan
- Wait for mixture to boil (until you see bubbles)
- Once mixture is boiling add vegetables to pan
- Cover the pan with a lid
- Cook for 10 minutes, stir occasionally
- Add the green onion to the pan
- Add the rice to the pan
- Cook until the liquid has been absorbed by the rice