Thai Ganja Green Curry
This magical green curry is absolutely delicious and perfect for a mid-week meal. The flavours of this curry will take you on a culinary adventure to the markets of Chiang Mai (and you might just be medicated enough to think you are actually there)!
Using the infused curry paste is the ideal way to disguise the cannabis taste. For a simpler approach, you can use store bought curry paste and still medicate the dish using infused coconut oil in the recipe below.
Ingredients
Green Canna-Curry Paste:
1 Lemongrass stalk, roughly chopped
70 grams of ginger, peeled and chopped
4 Garlic Cloves
6 Lime Leaves
1 bunch of Coriander stems and leaves
30 grams of Palm Sugar
3 Thai Green Chilis
2 Tablespoons fish sauce
Infusion- 5 Tablespoons cannabis coconut oil
Thai Green Curry:
2 tablespoon coconut oil*
2 skinless, boneless chicken thighs, cut into pieces
1 cup cremini mushrooms, sliced
1 chicken bouillon cube
1 cup coconut milk
1 Tablespoon Thai basil, chopped
1 Tablespoon coriander, chopped
1-2 lime wedges
1 diced thai chili pepper (optional garnish)
salt and pepper to taste
Infusion- Medicated green curry paste, 1 tablespoon
*Use cannabis coconut oil if using store bought curry paste
Method
Green Canna-Curry Paste:
1. Combine all ingredients in food processor until it is a fine paste and is fully blended.
Thai Green Curry:
1. Heat wok or saucepan over medium heat. When hot, add 1 tablespoon coconut oil.
2. Add chicken pieces, salt and pepper to taste. Stir until the chicken is almost cooked, approximately 5 minutes. Remove chicken from heat.
3. Add mushrooms to saucepan, adding salt and pepper to taste. Sautee for about 3-4 minutes or until mushrooms are tender. Remove from saucepan.
4. Add 1 tablespoon coconut oil and green canna-curry paste to saucepan and sautee until fragrant, about 1-2 minutes, stirring all the time.
5. Add chicken bouillon cube. Once dissolved add coconut milk. Stir well, and lower the heat to simmer. Cook for 5 minutes.
6. Add chicken and mushrooms back to the saucepan. Sautee until cooked through. Add basil and coriander, cook for 2 minutes.
7. Garnish with fresh lime wedge and thai chili (optional heat).
8. Serve and enjoy!
