Friday, March 2, 2012

Thai Green Curry

Mmmmm Thai food. Occasionally we try something new and different, but this is our standard dish when we have a hankering for Thai. We call it "Thai Green Curry." Easy, peasy.

For extra fun and a fancy flair, we pack our rice into a ramekin and then plop it out onto a plate before adding the curry mixture.

Here's our favorite Thai recipe--we found it off of the back of the label of green curry paste. They must know what they are talking about. :)

Thai Green Curry Chicken

2 chicken breasts, cubed
14-oz can coconut milk (I always use light, because that stuff has aloooottt of fat and calories in it)
1 Tbsp. Green Curry Paste
2 Tbsp. fish sauce
2 Tbsp. brown sugar
1/3 c. chicken broth
1 tsp. dried basil
assorted veggies: sliced carrots, peas, snow peas, red peppers, bamboo shoots, broccoli, etc.

1. In a large, nonstick skillet sautee the chicken breast. If using a vegetable that needs extra softening (carrots or broccoli) add to the chicken when it is mostly finished cooking.
2. In the meantime, use a large saucepan to simmer the coconut milk and green curry paste over medium heat for about 5 minutes. Add the fish sauce, brown sugar, chicken broth, basil and chicken (and the veggies if they need cooking). Simmer for 5-10 minutes, sitrring occasionally. Add any last minute veggies such as frozen peas. Serve over cooked rice and garnish with fresh basil.
Hope you enjoy some yummy Thai food soon. :)

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