GREEN-CURRY CHICKEN WITH PEAS AND BASIL

Green-Curry Chicken with Peas and Basil image

Yield Serves 4

Number Of Ingredients 12

2 teaspoons olive oil
1 cup chopped onion
2 teaspoons minced fresh ginger
1 pound skinless boneless chicken breast halves, cut into strips
1 cup canned unsweetened coconut milk
1/2 cup canned low-salt chicken broth
1 tablespoon Thai green curry paste
4 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh cilantro
1 1/2 cups snow peas, stringed
1/4 cup thinly sliced green onions
Cooked rice

Steps:

Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.
Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.