Green-Curry Chicken with Peas and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The ginger, coconut milk, curry paste, basil and cilantro in this are often used in Southeast Asian curries. Sautéing the chicken strips in olive oil adds a Western touch. For a nice finale, serve mango sorbet with canned lychees, small Chinese fruits available in the Asian foods section of many supermarkets. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
2 teaspoons minced fresh ginger |
1 pound skinless boneless chicken breast halves, cut into strips |
1 cup canned unsweetened coconut milk |
1/2 cup canned low-salt chicken broth |
1 tablespoon thai green curry paste |
4 tablespoons thinly sliced fresh basil |
1 tablespoon chopped fresh cilantro |
1 1/2 cups snow peas, stringed |
1/4 cup thinly sliced green onions |
cooked rice |
Directions:
1. 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.
2. 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.
3. Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.
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