Sunday, July 20, 2008

Green Curry Chicken with Zucchini

I found this recipe on Liz's Cooking Blog. She has many great recipes. I have been craving some good Thai food, and the idea of using zucchini sounded great. This dish really hit the spot!!

I also used some fresh basil from my mother-in-laws herb garden (now only if I could just get mine together).

Green Curry Chicken with Zucchini

1 14oz can lite coconut milk
3 tbsp green curry paste
1 lb chicken breast, cut in large pieces
1/2 cup chicken broth
2 medium zucchini, cut into 1 inch chunks
6 Thai chilies, finely diced
2 tbsp fish sauce
1 tbsp brown sugar
small handful of fresh basil

Serve with cooked rice.

Add curry paste to large wok over medium-high heat, and stir until fragrant.
Add 3/4 of can of coconut milk and bring to a gentle boil.
Add chicken pieces and cook for 5 minutes.
Add chicken broth, the rest of the milk, fish sauce, sugar, zucchini, and chilies to wok.
Continue to boil for 7 minutes or until the chicken is cooked and the zucchini are tender.
Stir in basil leaves, and serve with rice.


Liz said...

I am glad you enjoyed it! It's always good to find a way to add extra veggies to delicious food, right??

Joelen said...

Looks great and Thai green curry is my fave Thai dish!

Cate said...

Mmm I love Thai green I have lots of zucchini to use!