Ingredients: |
Ingredients: 2-3 TBSP Thai Green Curry Paste
1 Can unsweetened coconut milk
1 Cup Chicken Broth
2 TBSP Sugar
2 TBSP vegetable oil
1 lb Chicken breast, cut into 1 inch pieces or 1 lb shrimp
2 Zucchini, quartered lengthwise and cut into 1/2 inch pieces
1 clove Garlic
4 cups Baby Spinach
1 lime (for juice)
salt
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Directions: |
Directions:To make the sauce, stir together the curry paste, coconut milk, chicken broth, and sugar (I usually use between none to a few teaspoons).
In a large frying pan over medium heat, warm the oil, then sauté the chicken until golden or just cook the shrimp until done. Add the zucchini and garlic and sauté until tender crisp. Transfer to a plate. (I often cook the meat and vegetables separately to keep the pan from getting too crowded).
Add the sauce to the pan and bring to a gentle boil over medium heat until thickened (3-4 minutes). return the chicken/shrimp/vegetable mixture to the pan and simmer until the chicken is fully cooked. Add the spinach and lime juice, season with salt, and toss to combine.
Serve over rice.
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Personal
Notes: |
Personal
Notes: * You can substitute lots of different vegetables in this dish.
* The sauce doesn't thicken too much, so don't' worry if it's still soupy.
* Shake the coconut milk can vigorously before you open it to try to combine it. You should be able to hear it making a sloshing sound once it's starting to combine. Then do it for another 30 seconds. Either way, be prepared for it to slop out of the can and splash all over.
From Williams Sonoma One Pot Meals
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This recipe for Chicken or Shrimp Green Curry is from