THAI GREEN CURRY BASIL CHICKEN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.
  • Serves 4
  • Adjust heat with the curry paste

Notes

This is also good with mixed vegetables or shrimp. Serve with rice.

Categories: Asian  Dinner 
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