This is a very mild, Curry Chicken. It was my first time cooking with Green Curry. To me, it provides a great curry flavor without the heat. It is a very smooth tasting meal. It goes perfect with the Red Curry Pad Thai Noodles and/or Coconut Rice. I make both.
Thai Green Curry Chicken
2 chicken breast, cooked, skinned and cut into cubes
1 can coconut milk, unsweetened
3 T Green Curry Paste ( I used Thai Kitchen)
1-2 T Fish Sauce (optional and I leave out but one of these days I'm going to add it)
2 T brown sugar (optional)
1 can bamboo shoots
2 c sugar snap peas or frozen peas
1/2 red onion thinly sliced
1/3 c. chicken broth
1 handful of chopped fresh basil
In a large saucepan, simmer coconut milk with the curry paste for 5 min. and then add the chicken and let it simmer 10-20 mins (depending on your time.. the longer you simmer the softer the chicken). Add in fish sauce, brown sugar, bamboo shoots, onion and chicken broth. Simmer for 10 min. It should be thick. Simmer a little longer if needed. The last 5 minutes before serving, toss in all the basil but 1 T and peas. Keep warm until ready to serve. Before serving, toss with more basil. Serve with Jasmine rice or the above Rice and/or Noodles.