Indian, Thai, and Vietnamese food all have so much in common. You can't cook any food from these regions without a minimum of 3 or 4 or 5 different ingredients to create the kaleidoscope of flavors that lead to unforgettable moments on your tastebuds. I found all of the exotic ingredients for this dish either at Whole Foods or at the Kroger Marketplace on Chenal in the international aisle.
This recipe, I found at Whole Foods:
(The difference in mine: I used skinless chicken thighs instead of breast. I also used snap peas insted of green beans.)
Serves 4
Green curry paste and coconut milk make a flavorful base for this curry featuring chicken, green beans and basil. This recipe was inspired by Whole Planet Foundation microcredit clients.
Ingredients
2 tablespoons expeller-pressed canola oil
2 tablespoons prepared green curry paste
1 (14-ounce) can light coconut milk, divided
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3/4 pound green beans, trimmed and cut into 1-inch pieces
8 ounces pad-thai or stir-fry rice noodles
2 tablespoons fish sauce
1 tablespoon sugar
1/2 cup fresh basil leaves
1 red chile pepper, thinly sliced (optional)
2 tablespoons prepared green curry paste
1 (14-ounce) can light coconut milk, divided
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3/4 pound green beans, trimmed and cut into 1-inch pieces
8 ounces pad-thai or stir-fry rice noodles
2 tablespoons fish sauce
1 tablespoon sugar
1/2 cup fresh basil leaves
1 red chile pepper, thinly sliced (optional)
Method
Heat oil in a large high-sided skillet over medium-high heat until hot but not smoking. Add curry paste and 1 1/4 cups coconut milk and whisk constantly until smooth. Bring to a boil, stirring to prevent scorching. Add chicken and green beans and return to a boil. Cook about 8 minutes or until chicken is cooked through and green beans are tender, stirring frequently.
Meanwhile, prepare rice noodles according to package instructions. Add remaining 1/2 cup coconut milk to skillet and return to a boil. Stir in fish sauce, sugar and basil leaves and remove from heat. Serve over rice noodles, garnished with chiles, if you like.
Meanwhile, prepare rice noodles according to package instructions. Add remaining 1/2 cup coconut milk to skillet and return to a boil. Stir in fish sauce, sugar and basil leaves and remove from heat. Serve over rice noodles, garnished with chiles, if you like.
Nutrition
Per serving: 500 calories (150 from fat), 17g total fat, 6g saturated fat, 65mg cholesterol, 900mg sodium, 60g total carbohydrate (3g dietary fiber, 6g sugar), 28g protein
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