Ingredients
- 1 14 oz. can of Thai coconut milk (I avoid the low-fat varieties, which have not yielded good results for me)
- 1-3 Tbs of Thai green curry paste
- 2 boneless chicken breasts, cut into bite-sized pieces
- 2 Tbs of fish sauce
- 2 Tbs of brown sugar
- 1/4 cup of fresh basil (or more, if like me, you adore basil - must be fresh, though!)
- 1 medium red pepper, as pictured here, but you can also make it with 1/4 cup bamboo shoots, water chestnuts, or other crunchy veggie; experiment!
- 1/2 cup frozen peas
- 1/3 cup chicken broth/stock
- 1 cup of Jasmine rice
Description
This Is A Thai Curry Chicken Dish Made With Green Curry. I Learned To Make This Dish At A Cooking Class Offered By A Local Gourmet Cooking Store, Sur La Table. The Class Was Taught…
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