Thai Green Chicken CurryTina Rupp
Serve with steamed rice to soak up the flavorful sauce.
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 teaspoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish
Preparation
Step 1
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
Step 2
Divide curry among bowls. Garnish with basil sprigs and lime wedges.
Step 3
* Available in the Asian foods section of many supermarkets and at Asian markets.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 302.02; % Calories from Fat 37.4; Fat (g) 12.60; Saturated Fat (g) 4.51; Cholesterol (mg) 93.50; Carbohydrates (g) 11.35; Dietary Fiber (g) 0.96; Total Sugars (g) 2.07; Net Carbs (g) 10.39; Protein (g) 36.72
#### Nutritional analysis provided by Bon Appétit
