My Bare Bones Thai Green Curry Chicken
Too easy, but devastatingly good!
Sauté briefly in a little vegetable oil about a pound of boneless chicken thighs or breast, a knob of fresh ginger about the size of a ping pong ball, grated, four cloves of garlic, minced, 3 Tablespoons Thai Green Curry paste and the stems only (save the leaves) from one bunch of cilantro and the grated zest and the juice of two limes. Then add two cans coconut milk and 2 Tablespoons of brown sugar and 2 Tablespoons of fish sauce. Heat this mixture through and serve over jasmine rice or rice noodles garnished with the leaves from the afore-mentioned bunch of cilantro.
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