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| 23 February 2010
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green curry chicken with basil Serves 4
Of all the curries in the world, Thai green curry is my favourite. This dish comes together quickly if your guests lend a hand with the prep work. For something different, substitute sliced pork tenderloin for the chicken. Add fresh pineapple chunks instead of water chestnuts.
1 tbsp canola oil
1 onion, sliced
2 tsp fresh gingerroot, minced
1 lb chicken fillets, sliced into strips
1 can coconut milk
1/2 cup chicken broth
1 tbsp Thai green curry paste (or less according to taste)
1 bunch basil, stems removed and leaves sliced
1 tbsp chopped cilantro
1 1/2 cups snow peas, trimmed
1 can sliced water chestnuts, drained and rinsed
Basmati rice, cooked
1. In large skillet or wok, heat oil. Sauté onion and ginger until onion softens. Add chicken. Sauté 3 minutes or until cooked through. Remove and keep warm.
2. Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add half of the basil and all of the cilantro. Bring to a boil. Reduce heat and simmer 7 minutes.
3. Return chicken mixture to skillet. Add snow peas and water chestnuts. Bring to a boil, reduce heat and simmer 5 minutes. Serve with Basmati rice, garnished with remaining basil.
Serve with Thai beer or ginger-infused green tea
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