Green-Curry Chicken with Peas and Basil
(from libraryhead’s recipe box)
Source: Epicurious
Serves 4 peopleCategories: Thai, chicken, dinner, main course
Ingredients
- 2 teaspoons olive oil
- 1 cup onion, chopped
- 1 tablespoon fresh ginger, minced
- 1 pound skinless boneless chicken breast halves, cut into strips
- 1 cup canned unsweetened coconut milk
- 1/2 cup chicken broth
- 1 tablespoon Thai green curry paste
- 4 tablespoons fresh basil, thinly sliced
- 1 tablespoon fresh cilantro, chopped
- 1 1/2 cups snow peas, stringed
- 1/4 cup green onions, thinly sliced
- Cooked rice
Directions
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Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.
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Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
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Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.
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additions: water chestnuts, sliced bamboo shoots, broccoli, mushrooms, red bell pepper