easy recipes, everyday food
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Thai Green-Curry Chicken with Snow Peas

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

cooked rice

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.

4 servings

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