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Thai Green Curry Chicken
Thai curries are incredibly fast and easy to
prepare, provided you take this little shortcut: go to an Asian market
or fancy whole foods grocer, and pick up a little jar of green curry
paste. Yes, it's sort of cheating, but if the fast, delicious results alone
don't assuage your guilt, rest assured that it's what a lot of Thai
cooks use as well. Curry paste will keep indefinitely in the
fridge. Make the full batch, even if you only have 2 stomachs to
feed -- curry tastes even better as leftovers.
1/4 cup minced
shallot, or 2 fat cloves garlic
1 medium onion
1 lb. red potatoes
1/4 lb. green beans
1/2 cup fresh basil
2 boneless chicken breast pieces
1 can coconut milk
2-3 tsps. Thai green curry paste, or to taste
1 cup stock
2 tbsps. fish sauce, or to taste
3 tsps. brown sugar
Mince the shallot/garlic as finely as possible. Peel and roughly chop
the onion, then cut the potatoes into 3/4" cubes. Top and tail the
green beans, then slice them into 1" sections. Gently tear the
basil leaves. Slice the chicken breast into pieces no more than
Place the shallots and coconut milk in a large pot, then bring to a
boil. Lower the heat to a gentle simmer, then add 2 tsps. curry paste and
stir well. Cook for 3-5 minutes. Add more curry paste to taste if you
like more heat in your curries.
Add the remaining ingredients except the chicken (if you're so inclined,
you can also reserve 1 tbsp. of the basil leaves to use as garnish).
Cook for 15-20 minutes or so, until the potatoes are tender.
Add the chicken and cook for about 3 minutes; turn off the heat while
the chicken is still a little pink in the center (it'll be cooked to
perfection by the time it reaches the table). Add salt to taste.
Serve with steamed rice or noodles.
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