Thai Basil Chicken With Green Curry
By: Michele Morris
Published: Sunday, January 3, 2010 - 4:06pm

Ingredients




2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, thinly sliced
1/4 cup dry white wine or chicken stock
1 can coconut milk
1 tablespoon fish sauce
2 tablespoons brown sugar
1 tablespoon green curry paste, or more to taste
salt and pepper, to taste

1/4 cup Thai basil leaves
2 hot red chilies, seeded and thinly sliced for garnish

Preparation

1 Heat oil in a wok or large sauté pan over medium high heat and stir fry the onion and pepper until slightly soft. Add the garlic and cook for 30 more seconds. 2 Season chicken with salt and pepper, then add to pan and cook over medium high heat, stirring occasionally and adding some oil if needed, until chicken is lightly browned. 3 Deglaze the pan with wine, then add coconut milk, fish sauce, brown sugar, green curry paste, and salt and pepper to taste. 4 Simmer, uncovered, until sauce thickens slightly and chicken is completely cooked through, about 5 minutes. 5 Stir in the Thai basil leaves, then spoon into a serving bowl. 6 Garnish with red chilies if desired and serve with jasmine rice.

About


My students tell me they love Thai food, but are intimidated how to cook it. By using a few simple ingredients – coconut milk, chilies, Thai basil, fish sauce – you can easily create Thai food quickly for a weeknight meal. You can make the same curry dish using shrimp, just don’t overcook them in the sauce.