Serve this creamy curry with rice and mango sorbet or fresh pineapple for dessert.
1 tbsp olive oil
1 cup chopped onion
2 tsp minced fresh ginger
1 lb skinless boneless chicken breast, sliced into thin strips
1 cup canned unsweetened lite coconut milk
1/2 cup chicken broth, homemade or Progresso
1 tbsp Thai green curry paste
4 tbsp thinly sliced fresh basil
1 tbsp chopped fresh cilantro
1 1/2 cups snow peas, stringed
1/4 cup thinly sliced green onion
Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.
Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper. Serve curry atop rice.