Thai Green Curry Chicken with Basil
Thinly sliced chicken breast sautee'd with coconut milk, Thai green curry, fish sauce,bamboo shoots, peas, fresh basil and cilantro served over jasmine rice.
serves 4-6
2-14 oz. cans Coconut Milk
3-6 Tbsp. Thai Green
Curry Paste (to taste)
24 oz. Chicken Breast, thinly sliced
1 cup Chicken Stock
2/3 cup sliced Bamboo Shoots
1 cup fresh Green Peas
3-6 Tbsp. Thai Fish Sauce (to taste)
4 tbsp. Coconut (Palm) Sugar or Brown Sugar
3/4 cup fresh Sweet Basil Leaves
3/4 cup fresh Cilantro
First start with preparing the rice. Bring 4 cups of water to a boil and add 2 cups of jasmine rice. Once the water comes back to a boil turn down the heat to low and cover for 20 minutes. Once you have turned the heat down and covered rice you can begin preparing the curry chicken. By the time the curry chicken is done the rice should be ready to serve.
Skim coconut cream from the top of coconut milk. In a large sauce pan, fry green curry paste in the coconut cream for 3 minutes. Add chicken, chicken stock and remaining coconut milk. Simmer 10 minutes. Add bamboo shoots, peas, fish sauce, sugar, basil and cilantro leaves. Cover and simmer aditional 10 minutes.
FarOut Food's Durty FinGer Garnish Tip
Use a parsnip of fresh basil and cilantro and
arrange on the top of each serving of rice
FarOut Foods Garnish Tip
Garnish with additional parsley. Serve with bowls of broth. |
