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Green Curry Chicken and Broccoli

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Wednesday, 26 September 2007 03:09
Green Curry Chicken and Broccoli
Serves 4


  • 1 can (14 oz) unsweetened coconut milk (do not shake)
  • 2 Tbsp peanut or vegetable oil
  • 8 oz broccoli crowns, cut into 1-inch florets
  • 6 oz small Thai or Italian eggplant, cut into 1/2-inch dice
  • 1 lb chicken breast tenderloins, cut crosswise on the diagonal into thin slices
  • 1 Tbsp green curry paste
  • 2 Tbsp Thai fish sauce (nam pla)
  • 1 1/2 tsp sugar
  • 3 fresh or dried kaffir lime leaves, torn (if unavailable, use three 2-inch-long strips lime peel)
  • 1 cup frozen green peas, thawed
  • 3/4 cup loosely packed fresh Thai basil or small regular basil leaves
  • 2 red fresh Thai, Fresno or serrano chile peppers, sliced into 1/2-inch pieces, for garnish (optional)
  • Open coconut milk and let stand at room temperature 1 hour or until it separates, allowing the thick coconut milk to settle at the top. Carefully skim off 2 Tbsp of the thick coconut milk and reserve.
  • Heat 1 Tbsp of the oil in a large wok or nonstick skillet over medium-high heat; add broccoli and eggplant and stir-fry 2 minutes, or until eggplant is lightly browned; remove mixture to a plate.
  • Add remaining 1 Tbsp oil to wok; add chicken and stir-fry 1 minute or until no longer pink. Stir in remaining coconut milk, curry paste, fish sauce, sugar and lime leaves or peel; bring to a simmer, stirring to incorporate curry paste. Continue stirring and simmer 2 minutes, or until chicken is cooked through.
  • Return broccoli mixture to wok; add peas and half of the basil. Stirring, cook 11/2 minutes longer or until the broccoli is crisp-tender and coated in the curry sauce.
  • Transfer to a serving platter. Scatter the remaining basil leaves over the curry. Drizzle the reserved 2 Tbsp coconut milk over the curry. Scatter the chiles, if using, over the top for garnish. Serve immediately.


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