Follow these steps for perfect results
olive oil
onion
chopped
fresh ginger
minced
chicken breast halves
cut into strips
coconut milk
canned unsweetened
chicken broth
canned low-salt
Thai green curry paste
fresh basil
thinly sliced
fresh cilantro
chopped
snow peas
stringed
green onions
thinly sliced
rice
cooked
Heat olive oil in a large skillet over medium-high heat.
Add chopped onion and 1 teaspoon of minced fresh ginger to the skillet.
Saute until fragrant, about 1 minute.
Add chicken strips to the skillet.
Saute until golden, about 3 minutes.
Using a slotted spoon, transfer the chicken mixture to a bowl.
Add coconut milk, chicken broth, and Thai green curry paste to the skillet.
Stir until smooth.
Add 2 tablespoons of thinly sliced fresh basil, chopped fresh cilantro, and 1 teaspoon of minced fresh ginger to the sauce.
Bring the sauce to a boil.
Reduce heat to low and simmer until the sauce thickens, about 7 minutes.
Return the chicken mixture to the skillet.
Add snow peas and sliced green onions to the skillet.
Simmer until the chicken is cooked through and the snow peas are tender-crisp, about 5 minutes.
Season with salt and pepper to taste.
Spoon cooked rice onto plates.
Spoon the green curry chicken mixture over the rice.
Sprinkle with the remaining fresh basil before serving.
Expert advice for the best results
Adjust the amount of green curry paste to your spice preference.
Add other vegetables like bell peppers or broccoli.
Garnish with lime wedges for extra tang.
Everything you need to know before you start
10 minutes
Can be made 1 day ahead
Spoon curry over rice. Garnish with basil.
Serve hot over steamed rice.
Garnish with fresh basil and lime wedges.
Off-dry to balance the spice.
Discover the story behind this recipe
A popular and flavorful dish in Thai cuisine.
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