Green Curry Chicken
Total Time: 45 minutesYield: 4 Servings
Source: thewoksoflife.com
Category: Poultry
Ingredients
1 1⁄2 pound Chicken Breasts (thinly sliced)2 1⁄4 teaspoons Baking Soda
1 tablespoon Cornstarch
1 tablespoon Water
2 teaspoons Oyster Sauce
1 tablespoon Vegetable Oil
2 tablespoons Coconut Oil
1 whole Onion (sliced)
2 ounces Green Curry Paste
1 cup Green Beans (cut into thirds)
1 cup Bamboo Shoots
1⁄2 cup Red Bell Pepper (sliced)
1 cup Mushrooms (sliced)
1 cup Thai Eggplant (cut into quarters)
1⁄2 cup Zucchini (cut into half moons)
13 1⁄2 ounces Coconut Milk
1 1⁄4 cup Chicken Broth
1 tablespoon Sugar
1 tablespoon Fish Sauce
1⁄2 cup Thai Basil Leaves
5 whole Kaffir Lime Leaves (bruised)
Directions
- In a bowl add the sliced chicken breasts and baking soda. Mix well and let it sit for 20 minutes. Rinse chicken pieces under cold water and pat dry with paper towels.
- Add the chicken pieces to a medium bowl, along with the cornstarch, water, oyster sauce, and 1 tablespoon of vegetable oil. Mix well and set aside for 20 minutes.
- Heat a large skillet over medium high heat. When hot, add the coconut oil. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
- Add the sliced onions and cook until translucent. Add the curry paste and cook for 5 minutes. Add the green beans, bamboo shoots, red bell pepper, mushrooms, eggplant, and zucchini and cook for another 2 minutes.
- Add the coconut milk, chicken broth, kaffir lime leaves, and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 8 minutes.
- After the curry has finished simmering, stir in the sugar, fish sauce, and basil. Serve immediately with steamed rice.