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Green Curry Chicken

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1 tablespoon 15ml Onion - cut 8 wedges (medium)

  3. 1 Green bell pepper - cut 8 wedges

  4. 1 Lemongrass, white bulb only

  5. 1 tablespoon 15ml Coarsely-chopped fresh ginger

  6. 3 tablespoons 45ml Thai Green Curry Paste - (see recipe)

  7. 2 Kaffir lime leaves

  8. 3 cups 711ml Unsweetened coconut milk -

  9. 13 1/2-oz

  10. Cans)

  11. 3/4 cup 177ml Chicken broth

  12. 1 1/2 lbs 681g / 24oz Boneless skinless chicken breasts - cut 1" strips

  13. Sea salt - to taste

  14. 1 Lime - juiced

  15. Fresh Thai basil leaves

  16. Fresh cilantro leaves

  17. Lime wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften.

  2. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes.

  3. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes.

  4. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

  5. This recipe yields 4 servings.

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