Ingredients
2 tablespoons coconut oil (substitute olive olive if desired)
2 pounds boneless, skinless chicken thighs, sliced or cubed
1 large onion, sliced in long strips
0-10 jalepenos, optional, sliced in long thin strips
1 4oz jar thai green curry paste
2 cans coconut milk (13.66 oz)
Salt
Pepper
16 ounces angel hair pasta (any pasta will work)
Directions
Put on a pot of water to boil for the pasta.
Add oil to a large skillet and heat on medium high heat
Salt and pepper the chicken pieces.
Once the oil is hot, saute chicken, stirring often, until about 75% done. It should still have some pink.
Add onion and jalepenos and stir in. Saute for 1 minutes, stirring the whole time
Add the entire 4 ounce jar of green curry paste. (I know that the jar says use a teaspoon or a tablespoon st a time. But you are just gonna have to trust me) stir until green curry paste evenly covers the other ingredients. Saute for 1 minute.
Add coconut milk.
To the pasta water, add salt (about 2 tablespoons) and angel hair.
Cook chicken and sauce while angel hair cooks, stirring occasionally.
Once angel hair is cooked. Turn heat off of chicken and sauce, drain pasta thoroughly and then combine pasta and chicken and sauce immediately, stirring well.
Here's the hard part: let it sit for 5 minutes.
Stir then serve.
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Note: this is a spicy dish. The green curry is a little spicy and the jalapenos add a nice flavor and some "kick"
But you don't have to add the jalepenos. But please if not using the jalepenos, add a garnish, like chives or parsley. - it needs the color.
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