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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai Green Curry Chicken Recipe

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This recipe for Thai Green Curry Chicken is from Junior Ocieleta Club of Claremore Oklahoma Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 13.5 oz Can Unsweetened Thai Coconut Milk
1/2 c. Canned, Low-Sodium Chicken Broth
2 tsp. Green Curry Paste
2 tbsp. Light Brown Sugar
1 medium Onion, Cut Into Thin Strips
1 large Green Bell Pepper, Cut Into 3/4" Pieces
1 lb. Boneless, Skinless Chicken Breasts, Cut Into 1" Cubes
1/2 c. Chopped Fresh Basil
Directions:
Directions:
Scoop the creamy top off the coconut milk (should be about 1 cup) and place it in a large saucepan. Discard clear, watery liquid. Whisk in broth and green curry paste. Bring to a boil. Reduce heat to medium and stir in brown sugar. Add the onion and bell pepper. Simmer gently, stirring, for three minutes. Add the chicken and cook, stirring occasionally, for about eight minutes or until the chicken is cooked through. Stir in the basil. Serve over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Spicy food lovers can use more green curry paste to really heat up this recipe!

 

 

 

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