Chicken thighs never dry out and are especially tasty with green curry.
Yield
6 Servings
Time
INGREDIENTS
1-13.5 oz can Coconut Milk, divided 1 tablespoon Green Curry Paste2 tablespoons Fish Sauce1 large onion, diced medium 5 slices fresh ginger 1 teaspoon grated lime peel 1 1/2 lbs boneless, skinless chicken thighs, cubed 2 tablespoons fresh squeezed lime juice 2 tablespoons dark brown sugar 1/2 cup julienned basil leaves 1-10 oz package frozen peas, thawedCooked rice noodles or riceGarnish: lime wedges
DIRECTIONS
In a large skillet or wok, heat 1/2 cup of the Coconut Milk with the Green Curry Paste until dissolved.
Add the rest of the Coconut Milk, Fish Sauce, onion, ginger, lime rind and chicken thighs. Bring to a boil and simmer until the chicken is cooked through and tender, about 10 - 15 minutes.
Remove the chicken with a slotted spoon to a bowl, leaving curry mixture in pan. Cover chicken to keep warm.
Boil curry mixture 5 - 8 minutes, stirring occasionally until reduced and thickened.
Add lime juice, brown sugar, basil leaves, peas and reserved chicken. Bring back to a boil for 2 - 3 minutes or until the chicken is heated through.
Pour over cooked Rice Noodles or Jasmine Rice. Garnish with fresh lime wedges.
Our hottest curry paste! Fresh Thai green chilies give fantastic aroma, great flavor and major heat! This is our favorite for beef and chicken curries.
Courses
Ingredients
