Thai Green Curry with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup brown rice (uncooked)6 large mushrooms thickly sliced1 red pepper, cut into strips1 carrot, cut toothpick size with mandoline3 cups of sugar peas, fresh, remove strings1 medium onion cut into chunks2 Chicken breasts cut into cubes1/2 teas cumin2 teas ginger (fresh or powder)4 cloves chopped garlic1/2 cup fresh basil or 2 teas dried1 teas red chili flakes (if you prefer heat )1or 2 Tbs Thai green chili paste (to taste)1 can of coconut milk1 lime sliced into 4 wedges
Prepare vegetables while rice is cooking.
Add two tablespoons of oil to wok and add spices to the oil, then add onions, carrots, peas, peppers, and mushrooms. Stir fry until brightly colored. Then remove from the pan. Add remaining oil and when its hot and smoky add the chicken as one layer in the wok, covering sides rather then heaped. Stir fry quickly. When there is no pink left, add the vegetables, and then the coconut milk. Simmer on low until all is reheated. Server with two icecream scoops of brown rice and a wedge of lime to add as desired.
Serving Size: Makes 4 soup bowl size servings
Add two tablespoons of oil to wok and add spices to the oil, then add onions, carrots, peas, peppers, and mushrooms. Stir fry until brightly colored. Then remove from the pan. Add remaining oil and when its hot and smoky add the chicken as one layer in the wok, covering sides rather then heaped. Stir fry quickly. When there is no pink left, add the vegetables, and then the coconut milk. Simmer on low until all is reheated. Server with two icecream scoops of brown rice and a wedge of lime to add as desired.
Serving Size: Makes 4 soup bowl size servings
Nutritional Info Amount Per Serving
- Calories: 352.1
- Total Fat: 13.6 g
- Cholesterol: 68.4 mg
- Sodium: 100.0 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 4.3 g
- Protein: 32.7 g
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