RCI-SP.005.0263.001
TNT Chicken Curry
Contributed by Delma [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- chicken breast1 cupsliced
- coconut milk or light cream2 cups
- 2 tablespoons
- sweet peas1 cupfrozen
- green chile1 unitcut lengthwise
- red chile1 unitcut lengthwise
- nampla2 tablespoons
- 2 tablespoons
- leaves of basil3 or 4 unit
Method
1
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, approximately 1-2 minutes.
2
Add sliced chicken breast to the hot oil and cook, stirring occasionally, until the chicken is golden brown on the outside and cooked through, about 8-10 minutes.
9 minutes
3
Stir in the green curry paste, breaking it up and coating the chicken evenly, cooking for about 1-2 minutes until fragrant.
2 minutes
4
Pour in the coconut milk or light cream, stirring to combine with the curry paste and chicken.
1 minutes
5
Add the nampla and bring the mixture to a gentle simmer over medium heat.
2 minutes
6
Add the frozen sweet peas and stir well to distribute them throughout the curry.
1 minutes
7
Place the green and red chile pieces lengthwise into the simmering curry and cook for about 3-4 minutes, allowing the flavors to infuse.
4 minutes
8
Tear or slice the fresh basil leaves and stir them into the curry just before serving, reserving a few leaves for garnish if desired.
9
Taste and adjust seasoning with additional nampla if needed, then ladle into serving bowls and top with reserved basil leaves.