Prep 15 mins
Cook 25 mins
From Foodtv Canada Show: Crash My Kitchen Episode: Stir Fry Crazy http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7386
- 14.79 ml peanut oil
- 2 shallots, finely chopped
- 29.58 ml thai green curry paste
- 3 boneless skinless chicken breasts, cubed
- 6 skinless chicken thighs, cubed
- 709.77 ml coconut milk
- 236.59 ml water
- 44.37 ml fish sauce
- 14.79 ml sugar
- 2 fresh lime leaves
- 20 leaf Thai basil
- 236.59 ml snow peas
- 1 large red pepper, julienne
- 1 bunch fresh cilantro
- Place oil in wok set over medium heat allow this to heat 10 – 20 seconds. Add shallots and curry paste. Cook shallots until opaque, do not brown.
- Add chicken followed by milk, water, fish sauce, sugar and lime leaves (chopped). Stir ingredients together. Cook over medium heat for approximately 10 minutes. Reduce heat and continue to cook until the sauce is slightly thickened and chicken to cooked through.
- Reduce heat to low add Thai basil (chopped), snow peas and red pepper. Let cook for 2 – 3 minutes and serve.
- Serve over Jasmine rice with chopped cilantro sprinkled on top.
This month I've been on a quest to find the perfect Thai green curry recipe, and this is certainly a contender (and hubby's favourite so far). I used green beans (on hand) instead of snow peas, chicken stock instead of water and brown sugar instead of white. In the instructions, be sure to add that the lime leaves, Thai basil and cilantro should be chopped, and the cilantro should be sprinkled over before serving. I'm pleased to be giving you your first review. Keep cooking!