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Thai Green Curry Chicken
Serves 4 |
A little bit spicy, sweet and savoy.
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Ingredients:
| 1 tablespoon vegetable oil |
| 3/4 cup shallots, sliced |
| 1 3/4 tablespoon Thai green curry paste |
| 14 oz unsweetened coconut milk |
| 2 teaspoon soy sauce |
| 1 teaspoon sugar |
| 1 lb boneless, skinless chicken breast, cut into thin strips |
| 1 red bell pepper, cut into strips |
| 1/4 cup fresh basil, chopped |
| 2 tablespoons fresh lime juice |
Directions:
- Heat oil in a large saucepan over medium heat. Add shallots and curry paste and stir until shallots soften.
- Add coconut milk, soy sauce and sugar and bring to a boil.
- Add the chicken and bell pepper and stir until chicken is just cooked through.
- Stir in chopped basil and lime juice. Season to taste with salt and pepper.
| Main Ingredient: | Shrimp |
| Cooking Method: | Pan-Fry |
| Course: | Dinner |
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