Get inspired in the kitchen tonight with this thai green chicken curry dish that will surely ignite a burst of flavour.
|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|
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.
Serve over cooked rice or cooked rice noodles.
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