Rhonda’s Green Thai Curry

READY IN: 1hr 15mins

INGREDIENTS

  • 1lbchicken breast, skinless, boneless
  • 1cupchicken stock
  • 1 (400 ml) can coconut milk
  • 5tablespoonsgreen curry paste
  • 1tablespoon minced garlic
  • 1tablespoonminced ginger
  • 1tablespoonlemongrass paste
  • 2tablespoonsvegetable oil
  • 1teaspoonfish sauce
  • 1teaspoonwhite sugar
  • 6kaffir lime leaves, torn in half
  • 1bell pepper, sliced
  • 1 (200 ml) can water chestnuts
  • 1⁄2 cupsnow peas
  • 16basil leaves
  • 1smalllime, squeezed

    • NUTRITION INFO

    Serving Size: 1 (369) g

    Servings Per Recipe:4

    Calories: 516.6

    Calories from Fat 358 g 69 %

    Total Fat 39.9 g 61 %

    Saturated Fat 23.3 g 116 %

    Cholesterol 74.4 mg 24 %

    Sodium 292.6 mg 12 %

    Total Carbohydrate14.5 g 4 %

    Dietary Fiber 1.9 g 7 %

    Sugars 4.2 g 16 %

    Protein 28.7 g 57 %

    DIRECTIONS

  • Cut chicken into approximately 1” cubes.
  • Heat oil in a heavy based skillet or pot over medium high heat.
  • Add curry paste, garlic, ginger and lemongrass and cook for 2 to 3 minutes until it mostly “dries out” (don’t breathe in the fumes).
  • Add chicken broth and coconut milk – mix to dissolve paste.
  • Add fish sauce, sugar and kaffir lime leaves.Mix and bring to simmer.
  • Add chicken, stir, then lower heat to medium so it’s bubbling gently.Cook for 7 minutes.
  • Add bell pepper, water chestnuts.Cook for 5 minutes.
  • Add snow peas.Cook two minutes, then stir through basil and lime juice.
  • Serve with rice.

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