Ingredients for Chicken Green Curry With Basil
- 1 (13.5 ounce) can plus 4 ounces (total 17.5 ounces or ~496g) coconut milk
- 2 tablespoons green curry paste
- 1/2 cup (120ml) chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup (packed) fresh basil leaves
- 1/2 cup (70g) sliced bamboo shoots
- 1 pound (450g) boneless, skinless chicken breasts
- 1 cup (100g) snow peas
- steamed rice
- extra basil leaves for garnish
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How to Make Chicken Green Curry With Basil
- In a medium saucepan, bring 4 ounces (113g) of coconut milk to a simmer over medium heat.
- Add 2 tablespoons of green curry paste, 1 tablespoon of brown sugar, 1/2 cup (120ml) of chicken stock, and 1 tablespoon of fish sauce. Stir to combine.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the remaining 1 (13.5 ounce) can of coconut milk, 1/4 cup (packed) fresh basil leaves, 1/2 cup (70g) bamboo shoots (sliced), and 1 pound (450g) boneless, skinless chicken breasts (cut into bite-sized pieces).
- Simmer for another 10 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
- Add 1 cup (100g) of snow peas and stir gently. Cook for 1-2 minutes, until the snow peas are bright green and crisp-tender.
- Serve hot over steamed rice. Garnish with extra basil leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
68g
Fat
225g
Carbs
8g
