Green Curry Chicken
Ingredients:
2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
3 tablespoons canola oil
1 tablespoon cornstarch
1 medium onion (thinly sliced)
4 ounces green curry paste
5 cups mixed vegetables, such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers
1 can (13.5 ounces) light coconut milk
1 1/2 cups chicken stock
5 dried kaffir lime leaves
1 teaspoon chili oil (and/or 1 red chili, de-seeded and chopped)
2 tablespoons fish sauce
2 teaspoons honey
1/4 cup basil leaves
3 tablespoons canola oil
1 tablespoon cornstarch
1 medium onion (thinly sliced)
4 ounces green curry paste
5 cups mixed vegetables, such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers
1 can (13.5 ounces) light coconut milk
1 1/2 cups chicken stock
5 dried kaffir lime leaves
1 teaspoon chili oil (and/or 1 red chili, de-seeded and chopped)
2 tablespoons fish sauce
2 teaspoons honey
1/4 cup basil leaves
Directions:
Heat a large skillet or saute pan over medium high heat and add 2 tablespoons oil.
Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined.
Sear the chicken pieces in the skillet until browned.
Remove from the pan and set aside.
Add the sliced onions and cook until translucent.
Add the curry paste and cook for 5 minutes.
Add the vegetables and cook for a mere 30 seconds.
Add the coconut milk, chicken stock, lime leaves, chili, and the seared chicken pieces.
Bring to a simmer and lower the heat. Cover and simmer for 10 minutes.
After the curry has finished simmering, stir in the fish sauce, honey, and basil.
Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined.
Sear the chicken pieces in the skillet until browned.
Remove from the pan and set aside.
Add the sliced onions and cook until translucent.
Add the curry paste and cook for 5 minutes.
Add the vegetables and cook for a mere 30 seconds.
Add the coconut milk, chicken stock, lime leaves, chili, and the seared chicken pieces.
Bring to a simmer and lower the heat. Cover and simmer for 10 minutes.
After the curry has finished simmering, stir in the fish sauce, honey, and basil.
Notes:
Serve over cilantro-lime coconut rice with fresh cilantro and lime wedges on the side.
The vegetable suggestions are not very Asian, but you're much more likely to find them in an American kitchen, and you need more veg in your diet. Use what ya got.
Special boost: add some papaya chunks and thank me later.
If the chili pepper and/or chili oil is too hot for you, use toasted sesame oil instead and leave the hot stuff out. Wimp.
Thai basil is the herb of choice, but you can use italian basil instead.
Light coconut milk has much less fat than the regular full-fat coconut milk, but if you don't care then neither do I. It's your life...and your high cholesterol. No fish sauce in your kitchen? Why not? It's inexpensive and it lasts forever. Go get a bottle.
The vegetable suggestions are not very Asian, but you're much more likely to find them in an American kitchen, and you need more veg in your diet. Use what ya got.
Special boost: add some papaya chunks and thank me later.
If the chili pepper and/or chili oil is too hot for you, use toasted sesame oil instead and leave the hot stuff out. Wimp.
Thai basil is the herb of choice, but you can use italian basil instead.
Light coconut milk has much less fat than the regular full-fat coconut milk, but if you don't care then neither do I. It's your life...and your high cholesterol. No fish sauce in your kitchen? Why not? It's inexpensive and it lasts forever. Go get a bottle.