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Green-Curry Chicken with Peas and Basil Recipe

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This recipe for Green-Curry Chicken with Peas and Basil, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Johnson
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp vegetable or olive oil
1 cup onion, chopped
2 tsp fresh ginger, peeled and chopped
1 lb skinless, boneless chicken breasts, cut into strips
1 cup canned unsweetened coconut milk
1/2 cup canned low-salt chicken broth
1 T Thai green curry paste
4 T thinly sliced fresh basil
1 T fresh cilantro, chopped
1 1/2 cups snow peas, stringed
1/4 cup thinly sliced green onions

Cooked white or jasmine rice

Directions:
Directions:
Heat oil in large skillet over medium-high heat. Add onion and 1 tsp ginger; saute until fragrant, 1 minute. Add chicken; saute until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.

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. Season with salt and pepper.

Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I found this recipe in Bon Appetit and to me, it's pure happiness in a bowl. No need for thai take-out - just make this!

 

 

 

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