Thai Green Curry with Chicken
Skillet version of Thai curry to serve over rice – fragrant and flavorful
Ingredients
- 1½ lbs chicken breast tenders cut into bite sized pieces
- 1½ TBS coconut oil divided
- ½ white onion thinly sliced
- 2 TBS garlic minced
- 1 TBS ginger minced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 4 oz jar green curry paste
- 2 cans coconut milk
- 1 TBS brown sugar
- 1 can bamboo shoots cut into pieces
- 1 cup frozen peas
- ¼ cup fresh Thai basil chopped
- salt to taste
- chopped fresh cilantro and Thai basil for garnish
Instructions
- Cook chicken pieces in pan over medium-high heat for 5-6 mins until browned and tender. Transfer chicken to a plate.
- In the same skillet, heat coconut oil and reduce heat to medium. Add onions, garlic, ginger and peppers and sauté until tender and cooked partially through ~5 mins. Transfer to the plate with chicken.
- Carefully open 2 cans of coconut milk. Scoop the cream from the top and put into a bowl. Add curry paste and mix to blend.
- Keeping heat at medium add green curry paste mixture to the skillet. Bring to a boil, reduce heat, and simmer for 5 mins. Add brown sugar and coconut “liquid” from 1 can.
- Add chicken and onion/peppers back into the mixture. Add bamboo shoots and peas and simmer ~5 mins. Stir in Thai basil and salt.