Green Curry Thai for Kings

This is my own recipe for green Thai curry. It's full of flavor, and it will warm you from the inside out. Special, elegant, and absolutely delicious. Watch out! This can be spicy. You'll be patting yourself on the back after this one. So will everyone else. I'd serve this to a king. Serve with white rice.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 395 Calories

Ingredients

• salt and pepper to taste
• 2 tablespoons canola oil
• 3 cloves garlic, sliced
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 (10 ounce) can coconut milk
• 1 (15 ounce) can baby corn, drained
• 1 ½ tablespoons green curry paste
• 3 shallots, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 5 stalks lemon grass
• 1 (4 ounce) can water chestnuts, drained
• 1 bunch fresh Thai basil leaves, torn

Recipe Instructions

Step 1

Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.

Step 2

Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.