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Tuesday, December 29, 2015

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.

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