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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from The Everything Thai Cookbook by Jennifer Malott Kotylo, but I made some changes to make it healthier. The fish sauce is key here. Ingredients:
2 tablespoons olive oil |
1 lb skinless chicken breast, diced |
4 tablespoons green curry paste |
2 cups coconut milk (about one can, i use the light kind) |
3 tablespoons fish sauce |
1 cup frozen peas |
1 cup baby spinach leaves |
1/4 cup cilantro, chopped |
Directions:
1. Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
2. Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
3. Add the coconut milk and continue to cook for 5 minutes, stirring often.
4. Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
5. Add the peas and cook for 5 more minutes.
6. Remove from heat, then stir in spinach and cilantro. Serve over rice.
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