Thai Green Curry Chicken
Ready In: 30 mins
Serves: 4
Ingredients
- 2 large boneless skinless chicken breasts, sliced into bite sized pieces
- kosher salt
- fresh ground black pepper
- canola oil
- 1⁄2 red onion, chopped
- 1 vidalia onion, chopped
- 2 1⁄2 tablespoons green curry paste (Thai Kitchen brand)
- 4 tablespoons green curry paste (Roland's brand)
- 8 ounces chicken stock
- 8 ounces coconut milk
- 6 ounces sofrito sauce (cilantro)
- 4 tablespoons tamari
- 2 tablespoons brown sugar
- 1 cup peas
Directions
- Heat large skillet and add canola oil.
- Season chicken with salt and pepper and sear on both sides.
- Remove chicken and set aside.
- In the same skillet, saute the onions until wilted.
- Add coconut milk and green curry pastes, chicken stock, sugar, sofrito, and tamari and simmer about 20 minutes, sitting occasionally.
- Add the chicken back to the pan along with the peas and stir well.
- Once the chicken has reheated the dish is ready to be served.
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