Green Curry Chicken
Author: Alberta Chicken Producers
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tbsp canola oil
- 2 garlic cloves, minced
- 1 tbsp julienne fresh ginger
- 1½ tbsp green curry paste
- 14 oz (398 ml) can coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon packed brown sugar
- 1 lemon grass stalk, trimmed, halved and bruised
- 1 lb (500 g) skinless boneless chicken thighs, quartered
- 10 oz (284 g) can sliced water chestnuts, drained
- ¼ cup fresh basil leaves, torn
- ½ cup frozen green peas
- Heat a wok or large frying pan pan over medium high heat.
- Add the oil, garlic, ginger and curry paste and stir fry for about 1 minute or until fragrant.
- Add the coconut milk, broth, fish sauce, sugar and lemon grass.
- Bring to a boil then reduce the heat to medium low.
- Add the chicken and cook uncovered, stirring occasionally for about 20 minutes or until chicken is tender and the sauce has thickened slightly.
- Remove the lemon grass.
- Stir in the water chestnuts, basil and peas.
- Cook for about 3 minutes or until hot.
Make Ahead: The curry is best made just before serving.
Serving Suggestion: Serve with steamed jasmine or coconut rice.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/green-curry-chicken/
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