Wednesday, December 15, 2010

Thai Green Chicken Curry

  • 1 tbsp oil
  •  2 tsp. Green curry paste
  •  1 can of unsweetened Coconut milk
  •  1 tbsp brown sugar
  •  2 tsp Fish sauce
  •  1 lb boneless chicken breasts, cut into 1/2 pieces
  •  1 large red bell pepper cut into strips
  •   Kaffir lime leaves, chopped
  •  2 tbsp lime juice
  • 1/4 cup Thai basil leaves,chopped

Heat oil in wok skillet, stir in green curry paste, about 2 minutes.
Stir in coconut milk, brown sugar and fish sauce and bring to a gentle boil on medium heat for about 8-10 minutes.
Add chicken pieces and red bell pepper strips, cover skillet and let simmer on medium low heat for about 30 minutes or until chicken is cooked.
Lower heat and stir in Thai basil leaves, Kaffir lime leaves and lime juice, and let simmer for 3-5 minutes.
Serve in bowls poured over jasmine rice or rice of your choice o rice.

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