Friday, July 12, 2019

THAI GREEN CURRY CHICKEN (20-MINUTE)

  • 1 tablespoon virgin coconut or canola oil
  • ¼ cup green curry paste
  • 1½ teaspoons freshly grated ginger
  • ½ teaspoon finely grated lime zest
  • 1 medium onion, sliced into ¼-inch strips
  • 1 teaspoon kosher salt
  • 1 cup low-sodium chicken broth
  • 1 (14-ounce) can coconut milk
  • 2 boneless skinless chicken breasts, thinly sliced
  • 1 red bell pepper, sliced into ¼-inch strips
  • ½ pound sugar peas, trimmed (about 2½ cups)
  • ¼ cup fresh basil leaves, chopped
  • 1 tablespoon fresh lime juice
  • Cooked rice or rice noodles and lime wedges (for serving

  1. Heat oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
  2. Add onion and salt and fry for another 3 minutes.
  3. Add chicken stock and coconut milk, bring to a simmer.
  4. Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
  5. Serve with rice or rice noodles and lime wedges alongside.

Source:valeriskeepers.com

1 comment:

TexasGal said...

Made this and I think it needs more green curry paste. Needed more flavor. Maybe some different veggies too