Simple Thai Chicken Curry

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Simple Thai Chicken Curry
  • Prep Time: 20
  • Total Time: 45
  • Servings: 4
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About this Recipe

Get inspired in the kitchen tonight with this thai green chicken curry dish that will surely ignite a burst of flavour.

Ingredients

1 tsp (5 mL) Vegetable oil
1 Onion, thinly sliced
2 Cloves garlic, minced
1 Stalk lemon grass, finely chopped
2 tbsp to 3, (30-45 mL) Green curry paste
1 (14 oz/398 mL) Can coconut milk
2 cups (500 mL) Chicken broth
1 tsp (5 mL) Fresh ginger root, peeled and grated
1 Package Maple Leaf Prime Naturally® Thin Slice Chicken Breasts
2 tbsp (30 mL) Soy sauce
1 tbsp (15 mL) Lime juice
2 tbsp (30 mL) Sugar
1 Red pepper, cut into strips
1 cup (250 mL) Snow or snap peas
1 (8 oz/227 mL)) Can water chestnuts, drained
.33 cup (80 mL) Chopped fresh cilantro

Directions

HEAT oil in a large skillet or wok over medium-high heat. Add onion and stir-fry for about 2 minutes or until soft and fragrant. Add garlic, curry paste and lemon grass, stir-fry for an additional 1-2 minutes. Add coconut milk, chicken broth and grated ginger. Bring to a boil and add chicken. Reduce heat and gently simmer for 12-18 minutes until chicken is tender and the internal temperature reaches 165°F (74°C). Add soy sauce, lime juice, sugar, peppers, snow peas and water chestnuts. Cook for an additional 2-3 minutes or until the sugar is dissolved and the snow peas are bright green.

DIVIDE among bowls and garnish with fresh cilantro.

Notes

Serve over cooked rice or cooked rice noodles.

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