Login or Register to add this recipe to your Pepperplate account.

Thai Green Curry Chicken


2chicken breast, cooked, skinned and cut into cubes
1can coconut milk, unsweetened
3T Green Curry Paste ( I used Thai Kitchen)
1 to 2T Fish Sauce (optional and I leave out but one of these days I'm going to add it)
2T brown sugar (optional)
1can bamboo shoots
2c sugar snap peas or frozen peas
1/2red onion thinly sliced
1/3c. chicken broth
1handful of chopped fresh basil


1.In a large saucepan, simmer coconut milk with the curry paste for 5 min. and then add the chicken and let it simmer 10-20 mins (depending on your time.. the longer you simmer the softer the chicken). Add in fish sauce, brown sugar, bamboo shoots, onion and chicken broth. Simmer for 10 min. It should be thick. Simmer a little longer if needed. The last 5 minutes before serving, toss in all the basil but 1 T and peas. Keep warm until ready to serve. Before serving, toss with more basil. Serve with Jasmine rice or the above Rice and/or Noodles.