This is a rich dish redolent with green curry, coconut and basil. Small jars of green curry paste are available in the international section of most supermarkets. Made with green chilies, lime leaf, lime rind, coriander seed, cumin seed, peppercorns, lemon grass, shallots, galangal, coriander root, shrimp paste and more, green curry paste will not turn your entrée green. It mellows out to a lovely – and appetizing – pale straw color.
1 TBS canola oil
4 chicken breast fillets, chopped into bite-sized chunks
Salt & pepper, to taste
1 TBS green curry paste
1 can coconut milk
1/2 cup chicken broth
2 TBS fish sauce
2 TBS brown sugar
1/4 cup basil leaves, chopped
Jasmine rice, cooked
Cilantro, chopped
In a large skillet, heat oil. Season chicken with salt and pepper. Add chicken to skillet and stir-fry until cooked through. Set aside.
Meanwhile, in large saucepan, over medium heat, stir curry paste 30 seconds. Add coconut milk, chicken broth, fish sauce, brown sugar and basil leaves. Bring to a boil, lower heat and simmer 15 minutes. Add chicken and heat through.
Place a scoop of rice in each of 4 shallow bowls. Ladle Green Curry Chicken over rice. Garnish with cilantro.
Serves 4
Gary – This entrée has a spicy, sweet overtone due to the coconut milk as well as heat from the chilies.
A softly dry Riesling with a hint of sweetness would quell the fire. You might consider a sparkling wine with just a hint of sweetness to cleanse the palate, though different types of chilies or spices can persist in spite of the cleansing effervescence. Almost any crisp white or rosé would be quite pleasant, as would a soft and fruity red wine with low tannins and moderate acidity.
