Chicken Green Curry With Basil
"Here's a recipe I found on a container of...the curry paste, I believe. I played with it a bit - this works much better if you add the snow peas just before serving. Snow peas are fragile, and lose their crispness quickly with cooking."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
2-3
ingredients
- 14 ounces coconut milk
- 1 -2 tablespoon green curry paste
- 1⁄2 cup chicken stock
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1⁄4 cup fresh basil, chopped
- 1⁄3 cup bamboo shoot
- 12 ounces chicken, diced
- 1⁄2 cup snow peas
directions
- Bring 4 ounces of coconut milk to a boil with the curry paste, sugar, stock and fish sauce.
- Simmer for 15 minutes.
- Add the remaining cocnut milk, basil, bamboo, and chicken and simmer another 10 minutes.
- Just before serving, stir in the snow peas.
- Serve over rice.
- This recipe also works well with fish or shrimp.
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Reviews
-
I've been using the recipe from the Thai Green Curry paste label for years, and we think 1-2T is pretty spicy. My spouse and I found one generous teaspoon made this dish 2 1/2 stars, heatwise. However, this tastes GREAT! I only had lowfat coconut milk (using full fat coconut milk would have reduced the heat a bit) and I added some diced bell pepper and eggplant. It adapts well to many meat and vegetable combinations. Thanks for posting this great recipe, Chris. Yum! -
This is a great easy recipe! Thanks for offering it Chris. I agree with the other review-I like spicy foods; however, 1 tablespoon of the green curry made it plenty spicy. I added some red and yellow pepper to add some color and additional flavor. What heating it too much as the sauce will break it heated at too high.
RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii
