THAI GREEN CURRY CHICKEN

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Thai Green Curry Chicken image

This is from The Everything Thai Cookbook by Jennifer Malott Kotylo, but I made some changes to make it healthier. The fish sauce is key here.

Provided by rpgaymer

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb skinless chicken breast, diced
4 tablespoons green curry paste
2 cups coconut milk (about one can, I use the light kind)
3 tablespoons fish sauce
1 cup frozen peas
1 cup baby spinach leaves
1/4 cup cilantro, chopped

Steps:

  • Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
  • Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
  • Add the coconut milk and continue to cook for 5 minutes, stirring often.
  • Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
  • Add the peas and cook for 5 more minutes.
  • Remove from heat, then stir in spinach and cilantro. Serve over rice.

Nutrition Facts : Calories 750.2, Fat 34, SaturatedFat 24.5, Cholesterol 72.8, Sodium 1287.8, Carbohydrate 84.1, Fiber 2, Sugar 78.4, Protein 28.6

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