Thai Green Curry Chicken
photo by Karen Elizabeth
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 453.59 g skinless chicken breast, diced
- 59.16 ml green curry paste
- 473.18 ml coconut milk (about one can, I use the light kind)
- 44.37 ml fish sauce
- 236.59 ml frozen peas
- 236.59 ml baby spinach leaves
- 59.14 ml cilantro, chopped
directions
- 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.
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RECIPE SUBMITTED BY
rpgaymer
Chicago, Illinois
Feel free to use my recipes.