green curry thai for kings

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 3 shallots, finely chopped
• 3 cloves garlic, sliced
• 1 tablespoon finely chopped fresh ginger
• 1 1/2 tablespoons green curry paste
• 1 pound skinless, boneless chicken breast halves - cut into strips
• salt and pepper to taste
• 5 stalks lemon grass
• 1 (15 ounce) can baby corn, drained
• 1 (4 ounce) can water chestnuts, drained
• 1 (10 ounce) can coconut milk
• 1 bunch fresh thai basil leaves, torn

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat the oil in a large skillet over medium-high heat. cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. mix in the green curry paste. cook and stir 1 minute. season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. cook 5 minutes, until chicken begins to brown. mix in the baby corn and water chestnuts. cook and stir until the chicken is no longer pink and juices run clear.
• mix the coconut milk into the skillet, and bring to a boil. reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. top with basil leaves to serve.