Green-Curry Chicken with Peas and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 cup chopped onion
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons olive oil
- cooked rice
- 1 tablespoon thai green curry paste
- 1/4 cup thinly sliced green onions
- 2 teaspoons minced fresh ginger
- 1 cup canned unsweetened coconut milk
- 1/2 cup canned low-salt chicken broth
- Carbohydrate 10 g(3%)
- Cholesterol 83 mg(28%)
- Fat 18 g(27%)
- Fiber 2 g(8%)
- Protein 29 g(58%)
- Saturated Fat 12 g(59%)
- Sodium 92 mg(4%)
- Calories 312
Preparation Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl. Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper. Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.
Preparation Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl. Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper. Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.
