Green Curry Thai For Kings
4 servings
Ingredients
2 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, sliced
1 tablespoon finely chopped fresh ginger
1 ½ tablespoons green curry paste
1 pound skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
5 stalks lemon grass
1 (15 ounce) can baby corn, drained
1 (4 ounce) can water chestnuts, drained
1 (10 ounce) can coconut milk
1 bunch fresh Thai basil leaves, torn
Instructions
Step 1
Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.
Step 2
Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.
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