Thai Green Curry Basil Chicken
1 14 oz can coconut milk (reg or low fat)
1.5 - 2.5 T green curry paste
1/2 c. chicken broth
3 T. fish sauce
2 T. brown sugar
1/4 c. fresh basil leaves, coarsely chopped
1/2 c. frozen baby peas
1 green pepper sliced into strips
1 lb. cooked chicken, cut into chunks
1/4 c. chopped unsalted peanuts
1/4 c. cilantro, coarsely chopped
In a large skillet bring to boil half of the coconut milk, curry paste, broth, fich sauce, brown sugar, and basil.
Simmer 10-15 minutes until reduced.
Add the rest of coconut milk, peas, pepper and chicken. Simmer 10 minutes until thick.
Serve in bowls and garnish with peanuts and cilantro.
Adjust heat with the curry paste
Pairs Well With
This is also good with mixed vegetables or shrimp. Serve with rice.