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Coconut Curry Fish or Chicken

Coconut Curry Fish or Chicken


  • 2 Tbsp coconut oil
  • 4 cloves of garlic, pressed
  • 3 ribs of celery, sliced
  • 2 inches of ginger, peeled, grated
  • 4 carrots, shredded
  • 1 tsp Fish sauce (optional) (Read Label make sure No Gluten or MSG, Glutamic Acid)
  • ½ tsp Thai Kitchen green curry past
  • 3 small zucchini sliced
  • 1 can Thai Kitchen Coconut Milk
  • 1 box Organic Chicken Broth
  • 1 lb of cubed chicken or white fish
  • 5 leaves of fresh basil, thinly sliced


  1. Heat oil in large frying pan on medium high.
  2. Add garlic and celery.  Stir for 4-5 minutes until crisp-tender.
  3. Add carrots and ginger.  Stir for 5 minutes.
  4. Add Fish sauce, curry, 1 cup of broth and zucchini.
  5. Cover and let cook for 5 minutes.
  6. Shake can of coconut milk then add to pan.  Next add the remaining broth.
  7. Bring to low boil then add meat.  Reduce heat to medium.  Cover and let cook for 10 minutes for fish, 15-20 for chicken.
  8. Spoon into shallow bowl and top with fresh sliced basil.

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