Thai Green Curry Chicken

2015-03-07

Cuisine: American

An easy and relatively quick curry for Glenys Elliott This recipe serves 4

Ingredients

4 chicken breasts, boneless and skinless Chicken, broilers or fryers, breast, meat only, raw
1 Tbs oil Oil, olive, salad or cooking
2 Tbs shallots, finely chopped Shallots, raw
5 cloves garlic, minced Garlic, raw
1 Tbs ginger root, finely chopped Ginger root, raw
3 Tbs curry paste -green
1 Tbs fish sauce Sauce, fish, ready-to-serve
4 lime leaves Lime juice, raw
1 can (400 ml) coconut milk
1 cup Thai basil leaves
2 tsp llime juice

Method

Step 1

Cut chicken into 1 inch pieces. In a skillet heat oil over medium heat: cook shallots, garlic and ginger, stirring for about 2 mins.or til softened. Stir in curry paste, fish sauce, lime leaves,and coconut milk until combined. Add chicken to pan , simmer for about 8 mins until slightly thickened and chicken no longer pink inside. Discard lime leaves. Stir in basil and lime juice.

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