Thursday, March 21, 2013

Thai Green Chicken Curry

I made this recipe once with lite coconut milk and that was a mistake. You really need the richness of regular coconut milk in this sauce. Combining that richness with the lime juice, Thai basil, and the complexity of the green curry paste is an unbeatable combination. If you can afford the calories, add more rice to soak up the yummy sauce!

2 servings. 485 calories each, when served with 1 cup of cooked brown rice

  • 1 teaspoon canola oil
  • 1/3 cup sliced shallots or red onion
  • 2 teaspoons green curry paste
  • 1 cup coconut milk
  • 2 teaspoons fish sauce
  • 1 chicken breast, cut into thin strips
  • 1/2 red pepper, thinly sliced
  • 2 Tablespoons Thai basil leaves, chopped
  • 1 Tablespoon fresh lime juice
Heat the oil in a saute pan over medium heat. Add the shallots and curry paste; stir until the shallots soften, about 2 minutes.

Add the chicken and stir fry briefly until slightly browned (not cooked through), add the red pepper.

Stir in the coconut milk and fish sauce and bring to a boil. Stir to combine and cook for a few minutes, just until chicken is cooked through.

Sir in the chopped basil and lime juice. Serve over plenty of rice to soak up the delicious sauce!

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