THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS

Thai Green Curry With Chicken, Broccoli, and Mushrooms image

Provided by Leandra

Categories Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans coconut milk
2 tablespoons thai green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 chicken breasts, sliced thin (boneless and skinless)
2 1/2 cups broccoli
4 ounces button mushrooms, sliced
1 medium bell pepper, sliced
1 chile, seeded and quartered
1 tablespoon lime juice
1/2 cup fresh basil leaf

Steps:

1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.

Nutrition Facts : Calories 559.3, Fat 42.2, SaturatedFat 34.1, Cholesterol 34.8, Sodium 857.6, Carbohydrate 32.1, Fiber 7.2, Sugar 22.5, Protein 20.5