Thai-Style Green Curry Chicken
- ¼ cup vegetable oil
- 3 whole boneless, skinless chicken breasts, cut into bitesized pieces
- ¼ cup Green Curry Paste
- 2 cups coconut milk
- 3 tablespoons fish sauce
- ¼ cup (or to taste) chopped cilantro leaves
- Steamed white rice
Instructions:
Vegetables can easily be added to this dish if you like: Stir in snow peas 5 minutes before the curry is done cooking and a handful of baby spinach leaves just at the last moment.
- Heat 2 tablespoons of vegetable oil in a large sauté pan or wok over medium heat. Add the chicken and sauté until lightly browned on all sizes. Remove the chicken and set aside.
- Add the remaining vegetable oil to the sauté pan. Stir in the curry paste and cook for 2 to 3 minutes. Add the coconut milk and continue to cook for 5 minutes. Add the reserved chicken and fish sauce. Reduce heat and simmer until chicken is tender, 15 to 20 minutes. Stir in the cilantro.
- Serve with steamed white rice.