Wednesday, May 11, 2011

thai green curry with chicken

I picked up a little jar of green curry paste a few weeks ago and then pretty much forgot about it until yesterday afternoon when I was pondering what to make for dinner that would use up some lime I had hanging around. I'd never made green curry before, so I figured it was worth a try!

Here's the actual recipe I used:

Thai Green Curry with Chicken

Serves 4

1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 teaspoons Thai green curry paste
1 14-ounce can unsweetened coconut milk
2 teaspoons fish sauce
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil
2 tablespoons fresh lime juice plus wedges for garnish


Heat oil in large saucepan over medium heat. Add shallots and curry paste. Stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.

Divide curry among bowls. Garnish with basil sprigs and lime wedges.

It was super yummy! Normally you would serve it over rice, but we don't eat rice so we just scooped the curry into bowls and ate it like stew.