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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken in Thai Green Curry Recipe

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This recipe for Chicken in Thai Green Curry is from Gauthier Family Recipes, 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:  
10oz skinless, boneless chicken breast
3 cups coconut milk
2 tbsp green curry paste
2 lime leaves (or 1 tsp lime zest)
1 cup water
3 tbsp fish sauce
1 tsp sugar
1/2 med red pepper, sliced into thin strips
2 tbsp peas, unfrozen
20 basil leaves, whole
3 cups freshly steamed rice
Directions:
Directions:
Slice chicken into bite size pieces. Reserve in the fridge.

Heat 1 cup of coconut milk in a wok or large pot or skillet on high heat until it boils. Add green curry paste and reduce heat to minimum, stirring to blend. Add remainder of coconut milk and simmer for 8-10 minutes. Add torn lime leaves and cook for 2 more minutes.

Return heat to max and add chicken. Add water, fish sauce and sugar. Continue boiling, then add most of the red pepper strips, all the peas and 3/4 of the basil leaves. Stir/cook for another 1-2 minutes and remove from heat.

Transfer to a deep serving dish. Top with remaining red pepper strips and basil leaves.
Serve with steamed rice.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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