Shannon's Curry Chicken That Firefighter Hubby Loves!
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 -3 tablespoons green curry paste
- 2 (14 ounce) cans coconut milk (Regular or Lite)
- 1⁄2 cup fresh basil (sliced)
- 6 tablespoons fish sauce
- 4 tablespoons brown sugar
- 2⁄3 cup chicken stock
- 6 chicken breasts, sliced into 2-inch long, 1/4 inch slices (boneless,skinless)
- 1⁄2 - 1 cup frozen sweet peas
- 1 onion, finely chopped
- 2 tablespoons garlic, minced
- 2 tablespoons green onions, sliced thin, diagonally
- 2 jalapeno peppers, chopped
- crushed red pepper flakes
directions
- In a large saucepan or pot, warm coconut milk over medium high heat for 1 minute. Add in curry paste, using a whisk to completely dissolve curry paste.
- Bring to a slight boil, then turn heat down and simmer 5 minutes.
- Add basil, fish sauce, brown sugar, chicken stock, peas, onions, green onions, garlic, peppers and chicken. (If you like any other vegetables, add them here, like bamboo shoots, etc.).
- Bring to a slight boil again by turning up the heat, then simmer over medium heat 15 minutes or until chicken is cooked through, stirring often.
- Serve with steaming Jasmine Rice (cooked with garlic salt instead of regular salt and a spoon of butter).
- Garnish with extra sliced green onion.
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Reviews
RECIPE SUBMITTED BY
I am a mom of two toddlers and a wife to a firefighter....we all know how firefighters love to eat!!