thai green curry chicken

Spicy and fresh tasting, this Thai inspired curry takes less than 20 minutes to prepare. Serve with basmati rice.

Yield: 4 servings
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  • 1 tablespoon(s) chopped fresh cilantro
  • 1/4 teaspoon(s) coconut extract (optional)
  • 1/2 cup(s) evaporated skim milk
  • 1 cup(s) fat-free, low sodium chicken broth
  • 3 - 4 green onions
  • 2 teaspoon(s) minced fresh ginger
  • 2 teaspoon(s) olive oil
  • 1/2 teaspoon(s) pepper
  • 1/2 teaspoon(s) salt
  • 1 pound(s) skinless boneless chicken breasts
  • 1.5 cup(s) snow/sugar snap peas
  • 1 - 3 teaspoon(s) Thai green curry paste
  • 1/4 cup(s) thinly sliced fresh basil


  1. 1) Heat oil in a large nonstick skillet over medium high heat. Add 1 tsp ginger, and saute for 1 min. dd chicken and saute for 4 - 5 min or until lightly browned. Using slotted spoon, transfer chicken to a bowl, set aside.
  2. 2) Pour chicken broth and evaporated milk into skillet. Stir in curry paste, 2 T of the basil, cilantro, the remaining 1 tsp ginger, coconut extract (if using), salt, and pepper. Bring to a boil, lwer the heat and simmer for 8 min or until the sauce thickens.
  3. 3) Return the chicken and juicesto the skillet. Add peas and green onions; simmer for 3 - 5 min, or until chicken is cooked through. Remove from heat and stir in the remainin 2 T basil
May 2013

This recipe is a personal recipe added by Flynnshome and has not been tested or endorsed by MyRecipes.

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