curried chicken w/ thai green curry & coconut milk
This recipe uses boneless chicken thighs (our favorite), but you could use chicken breast as well. The coconut milk and Thai green curry paste makes a great fragrant sauce. Serve with rice of your choice. Cook time does not include time to cook the rice.
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prep time
25 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon neutral oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 - 1 1/2 inch chunks
- salt
- 1 small onion, sliced thinly
- 1 red bell pepper, cut into chunks
- 2 tablespoons thai green curry paste
- 2 teaspoons grated ginger
- 1 cup chicken broth - reduced fat and sodium
- 3/4 cup light coconut milk (or regular if you prefer)
- 1 teaspoon cornstarch to make a slurry
- 2 cups sugar snap peas, trimmed
- 1/2 cup sliced water chestnuts
- 1/2 cup cilantro leaves
- white or brown rice, cooked according to pkg. instructions
How To Make curried chicken w/ thai green curry & coconut milk
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Step 1In a large saute pan (or dutch oven), heat the oil over medium high heat. Lightly salt chicken chunks and cook for approx. 5 minutes or until chicken is browned well. Transfer chicken to a plate or bowl.
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Step 2To the pan, add the onion and red bell pepper. Cook until softened bit and then add green curry paste, ginger and additional salt/oil, if desired. Allow flavors to develop and then add chicken broth. Bring to a boil and then add chicken. Reduce the heat to simmer; cover and cook 10 minutes until chicken is cooked through.
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Step 3Whisk coconut milk and cornstarch until smooth. Add mixture to saute pan and add snap peas and water chestnuts. Cover and simmer - approx. 3 minutes until veggies are cooked. Sprinkle dish with cilantro leaves and serve over rice of your choice.
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