Why I chose this recipe:
Ever since our wonderful days of living in New York City where we had every type of food within a five minute walk from our apartment, I have loved Thai food. Whether it be the fresh ingredients, the amazing spices or the flavorful dishes, it is always my favorite food to enjoy. When we moved out of the City, I knew it was time for me to start experimenting with Thai cooking or I would be moving back into NYC due to the Thai food cravings alone.
So if you and your friends like flavorful dishes and want to attempt to create a delicious Thai entree at home, pick up some Thai green curry at the store. You will quickly see how fun it is to bring fantastic Thai dishes into your home and how easy it is to .
Ingredients
5 chicken breasts, skinless and boneless
6 Tbsp extra virgin olive oil
½ cup red onion diced
4 garlic cloves, minced
1 inch fresh ginger, peeled and minced
5 Tbsp green curry paste
2 cans (13.66 oz.) lite coconut milk
2 Tbsp cornstarch
2 ½ Tbsp Thai fish sauce
1 tsp paprika
2/3 cup sliced snow peas
1 cup shitake mushrooms, sliced
½ jalapeno, sliced thinly into rings
2 plum tomato, seeded and diced
½ cup cilantro, chopped
Wedge of lime
Directions
Cut chicken breasts into one inch square pieces. Sprinkle with kosher salt.
In large sauté pan, heat 3 Tbsp. olive oil over medium-high heat.
Add chicken and sauté until almost fully cooked, approximately 4 minutes.
Transfer chicken to a plate and set aside.
Mix coconut milk and cornstarch in medium bowl and set aside.
In same large sauté pan*, add remaining 3 Tbsp. olive oil and heat over medium-high.
Add onions, ginger and garlic, sauté until light brown.
Add snow peas, mushrooms and jalapeno rings.
Saute for 2 minutes.
Add curry paste and stir for one minute.
Add coconut milk/cornstarch mixture, fish sauce and paprika. Bring to a boil.
When sauce has thickened slightly, add cooked chicken, diced tomato and cilantro.
Reduce heat to medium and cook for 5 minutes.
Remove from heat, squeeze wedge of lime into green curry chicken and serve with Quick Chick Kitchen’s Cilantro Ginger Rice.
*Sauteing chicken and and vegetables can be done in two separate pans if you are comfortable managing both saute pans at the same time and then incorporating them together into one when vegetables and sauce are ready for the chicken.