Green Curry Chicken

I found this recipe on The Sisters' Cafe and have been so excited to try it. It was just what I needed tonight. I LOVED it! It is on the sweet side but can easily be spiced up a little with some extra curry and some red pepper.

1-1.5 pounds chicken breasts
crushed garlic
olive oil
4 carrots, chopped
3 celery stalks, chopped on a diagonal
1 medium onion, chopped
2 cans coconut milk
1 Tb green curry paste
3 Tb sugar
fresh cilantro, chopped
lime wedges

Cut up chicken and fry in garlic and olive oil. Set aside. Stir fry carrots, celery and onion in garlic and olive oil - about 5 minutes or until onions are mostly cooked. (Don't over cook - you want the carrots slightly crispy) Mix together with chicken in a big pot and pour the coconut milk over. Stir in the green curry paste and sugar. When it comes to a boil thicken with a little cornstarch. If you want more sauce, add some chicken broth to the consistency you not add too much broth or it will dilute the coconut flavor too much. Serve over rice and top with fresh chopped cilantro and lime wedges.


Kathy said...

Looks like a great spring/summer dish!!! Yummm....