Monday, April 28, 2008

Thai Green Curry Chicken

Here is a quick weeknight curry dish. It was colder and rainy today in Ohio, and I wanted a meal with some spice in it to get us through the evening.

Thai Green Curry Chicken

1 lb chicken breasts
1 green pepper
1 can bamboo shoots
1 15oz can light coconut milk
1 cup chicken stock
2 tbsp green curry paste (I use Thai Kitchen brand)
1 tbsp fish sauce
1 tbsp brown sugar
5 thai chilies

Roast the chicken at 350 degrees for 30 minutes. Meanwhile dice the green pepper into 1 inch pieces. Saute green pepper, and curry paste in large skillet for 3-4 minutes. Add half the can of coconut milk, chicken stock, fish sauce, and sugar. Simmer for about 10 minutes on low heat. When chicken is ready, dice and add to pan. Add the rest of the coconut milk, chilies, and bamboo shoots and heat through. Serve with steamed rice.

1 comment:

gaga said...

Yum, I love green curry and yours looks fantastic!