Coconut Green Curry

Name: Coconut Green Curry
Ingredients: 2 Tablespoons Oil; 3 whole Chicken Breasts; 1 can (14 Oz. Can) Coconut Milk; 2 Tablespoons Thai Green Curry Paste; 1/4 cups Chicken Stock; 1 teaspoon Grated Fresh Ginger; 1 whole Lime, Zested; 1/4 cups Lime Juice; 2 Tablespoons Asian Fish Sauce; 2 Tablespoons Brown Sugar; 1 whole Small Red Bell Pepper, Cut Into Chunks; 2 whole Carrots, Peeled And Sliced On Diagonal; 2 whole Green Onions, Sliced; 1/4 cups Chopped Cilantro

14 ingredients

8 steps

Ingredients

2 Tablespoons Oil
3 whole Chicken Breasts
1 can (14 Oz. Can) Coconut Milk
2 Tablespoons Thai Green Curry Paste
1/4 cups Chicken Stock
1 teaspoon Grated Fresh Ginger
1 whole Lime, Zested
1/4 cups Lime Juice
2 Tablespoons Asian Fish Sauce
2 Tablespoons Brown Sugar
1 whole Small Red Bell Pepper, Cut Into Chunks
2 whole Carrots, Peeled And Sliced On Diagonal
2 whole Green Onions, Sliced
1/4 cups Chopped Cilantro

Directions

1

Cut chicken into desired pieces, sliced into 1/2-inch pieces or bite-size chunks.
2

Heat oil in a skillet and cook chicken until lightly browned.
3

Remove from the pan with a slotted spoon and add curry paste, stirring it into the pan drippings.
4

Add coconut milk and stir until smooth.
5

Bring to a simmer for 2-3 minutes and add fish sauce and brown sugar.
6

Bring back to a simmer and add ginger, lime zest, lime juice (half of the lime) and chicken stock, stirring until its back to a boil.
7

Reduce heat and return chicken to the pan along with red pepper and carrots, simmering until vegetables are tender crisp and sauce is slightly thickened.
8

Garnish with green onions and cilantro and a wedge of lime over basmati or jasmine rice.