Green Curry Chicken
Emily B.
Yield: 4-6 servings
1 - 2 chicken breasts, sliced thin
2 TB olive oil
1 14-oz. can standard coconut milk
1 14-oz lite coconut milk
1 14-oz lite coconut milk
2 TB green curry paste
1 TB lime juice
1 TB lime juice
4 TB fish sauce
4 TB brown sugar
1 c. frozen peas
Additional veggies: chopped cauliflower, chopped broccoli
Additional veggies: chopped cauliflower, chopped broccoli
1-2 c. chicken broth (depends on your desired consistency)
Cilantro for serving, chopped
Cook chicken breasts in hot oil. Add curry paste and let simmer 3 mins. Add coconut milk and the juice of ½ lime. Simmer 5 minutes. Add fish sauce, brown sugar, (bamboo shoots if using,) peas, veggies, and chicken stock. Simmer 10 minutes. Add more lime juice or some soy sauce if needed, to taste. Add cilantro. Serve immediately over rice and top with Thai basil and lime wedges.
**Leave out the chicken and add some other veggies for a tasty vegetarian option
**Leave out the chicken and add some other veggies for a tasty vegetarian option
**Warning: fish sauce doesn't smell very good! But the food will taste great!
