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Thai Curry Chicken With Basil and Jasmine Rice
This is a Thai curry chicken dish made with green curry. I learned to make this dish at a cooking class offered by a local gourmet cooking store, Sur La Table. The class was taught by a wonderful Asian chef who made Thai cooking very approachable. Since I learned how to make the dish, I have made it with many variations on ingredients such as veggies. The ability to vary the outcome of this dish is what makes it so much fun to cook and to eat. I hope you enjoy my sharing it with you. Ingredients
- 1 14 oz. can of Thai coconut milk (I avoid the low-fat varieties, which have not yielded good results for me)
- 1-3 Tbs of Thai green curry paste
- 2 boneless chicken breasts, cut into bite-sized pieces
- 2 Tbs of fish sauce
- 2 Tbs of brown sugar
- 1/4 cup of fresh basil (or more, if like me, you adore basil - must be fresh, though!)
- 1 medium red pepper, as pictured here, but you can also make it with 1/4 cup bamboo shoots, water chestnuts, or other crunchy veggie; experiment!
- 1/2 cup frozen peas
- 1/3 cup chicken broth/stock
- 1 cup of Jasmine rice
Directions
- In a large wok or saucepan, simmer the coconut milk
- Add green curry paste; note that 2 Tbs of the paste will yield a very spicy dish for many tastes, so be careful. You don't want it to be overpowering!
- Continue simmering for 5 minutes, stirring occasionally until the mixture is well-blended
- Add the remaining ingredients; I take a moment to stir after each ingredient is added; medium heat
- Continue cooking until the chicken is cooked through
- Serve with Jasmine rice - you can substitute other rice here, but you will lose the traditional Thai quality without the Jasmine rice
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