Green Curry Chicken

February 25, 2014

Green Curry Chicken
 
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Green curry paste can be found in the Asian sections of most grocery stores or in Asian markets.
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat a wok or large frying pan pan over medium high heat.
  2. Add the oil, garlic, ginger and curry paste and stir fry for about 1 minute or until fragrant.
  3. Add the coconut milk, broth, fish sauce, sugar and lemon grass.
  4. Bring to a boil then reduce the heat to medium low.
  5. Add the chicken and cook uncovered, stirring occasionally for about 20 minutes or until chicken is tender and the sauce has thickened slightly.
  6. Remove the lemon grass.
  7. Stir in the water chestnuts, basil and peas.
  8. Cook for about 3 minutes or until hot.
Notes
Make Ahead: The curry is best made just before serving.

Serving Suggestion: Serve with steamed jasmine or coconut rice.

 

Posted in Soups, Stews and Chili