Ingredients
The following ingredients have 4 Servings
- 1 1/2 Tbs. canola oil
- 1 tsp. Thai green curry paste
- 3 boneless, skinless chicken thighs or 1 boneless, skinless chicken breast,<br>&nbsp; thickly sliced crosswise
- 1/2 tsp. Asian fish sauce
- 1 cup light coconut milk
- 3 Tbs. low-sodium chicken broth
- 1/2 long green chili, seeded and minced
- 1/2 lb. snow peas, trimmed
- 1/2 lb. button mushrooms, thinly sliced
- Steamed rice for serving
Instruction
- In a large fry pan over medium-high heat, warm the oil. Add the curry paste and stir-fry for about 45 seconds. Add the chicken and stir-fry until opaque, 3 to 4 minutes. Add the fish sauce and a little coconut milk and stir to scrape up the browned bits. Add the remaining coconut milk, the broth and chili and cook, stirring, until the liquid is reduced to 2/3 cup, 6 to 7 minutes. Add the snow peas and mushrooms and cook for 1 to 2 minutes more.
- Serve the curry hot over steamed rice. Serves 4.
- Adapted from New Healthy Kitchen Series, <i>Main Dishes,</i> by Georgeanne Brennan (Simon & Schuster, 2006).
