Ingredients Jump to Instructions ↓

  1. Two cans coconut cream

  2. 1 tbsp green Thai curry paste

  3. Two chicken breasts, sliced thin

  4. 1 lemongrass stalk

  5. four Kafir lime leaves

  6. 2 C chicken broth

  7. 1 tbsp fish sauce

  8. 2 lime s, zested and juiced.

  9. 1 tsp grated ginger

  10. 1/2 tsp soy sauce

  11. 1 green bell pepper , ribs and seeds removed, chopped into 1 inch batons

  12. 1 C frozen pea s

Instructions Jump to Ingredients ↑

  1. Remove the thick coconut cream from the top of one of the cans of coconut milk and heat it in a large sauce pan over medium high heat. Once it has melted mix in curry paste. Allow to simmer until fragrant and fully incorporated, about 3 minutes. Stir frequently to avoid scorching.

  2. Add sliced chicken. Make sure pieces are small enough to eat without cutting. Saute chicken until cooked, about 5 minutes. Reduce to a low simmer.

  3. Cut lemon grass in half and tenderize with the back of a knife until slightly crushed and broken. Add lemongrass, remaining 1.5 cans of coconut milk, lime leaves, broth, fish sauce, ginger, and soy sauce to sauce pan. Simmer for about 20 minutes until fragrant and slightly thickened.

  4. Add bell pepper, lime juice, zest and peas. Simmer until peppers are tender and bright green, about 5 minutes.

  5. Serve over rice. If desired, freshen the flavor with additional lime juice and zest, thai basil, or mint leaves immediately before serving.


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