Green Thai Curry with Chicken and Basil

RECIPE

Ingredients:

1 1/2 Pounds boneless, skinless chicken breast

2 Tablespoons Thai green curry paste (available from major grocers, asian grocers and online)

1/2 Cup Thai basil or regular basil

2 Small zucchinis

1 Eggplant (or 2 Thai eggplants if you can find them)

1 Sweet red pepper

3/4 Cup small fresh or frozen green peas

2 Jalapenos (adjust to taste)

2 Cans coconut milk (Lite version is ok.)

1 Tablespoon soy sauce

1 Tablespoon fish sauce

1 Tablespoon sugar

1/2 Cup chicken broth

2 Tablespoons canola oil

2 Cups cooked white rice

Instructions:

Cook two cups white rice according to instructions on package.

Slice chicken into strips and cut into bite-sized pieces. Trim away fat, bone and gristle.

Mince basil. Remove core and seeds from jalapenos and mince. Put both together in a bowl.

Remove core and seeds from red pepper and cut into bite-sized slices and place in a large bowl. Add the following to bowl: Cut zucchinis down the middle, then slice into bite-sized slices. Cube eggplant. (Prepare the eggplant last, when you’re ready to cook, as it turns brown quickly when exposed to air.)

Preheat deep skillet over medium heat. Pour in the coconut milk. Stir in sugar, soy sauce, fish sauce, chicken broth and green curry paste, basil and jalapenos. Slow and gently simmer for ten minutes, stirring frequently. If it starts to boil, immediately remove from heat and return to slow simmer or the coconut milk may curdle.

Preheat deep sauce pan over medium heat. Add canola oil. Saute chicken. When chicken is cooked through — no pink meat — raise the temperature to 3/4 heat and stir in the vegetables and saute until zucchini begins to appear translucent. Stir frequently.

Taste the curry sauce to see if it meets your expectations. If not, you can add more sugar (sweet), soy sauce and fish (salty) or Thai green curry paste. You can even quick saute more jalapenos to drive up the spicy heat.

Stir the Thai curry coconut sauce into the chicken and vegetable mix and remove from heat. serve over rice.

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