Green Curry Chicken
Ingredients:
- 200 gCoconut Cream
- 100 gGreen Curry Paste
- 400 mlChicken Stock
- 1 KgBoneless Chicken Thigh, 2 cm squares
- 60 gBrown Splenda
- 30 mlFish Sauce
- 60 mlWhite Wine
- 400 mlWater Chestnuts, canned, sliced
- 2Red Peppers, thinly sliced, cover with Oil, roasted 30 minutes @ 200 C / 400 F
- 40 gBasil, finely chopped
- 20 gMint, finely chopped
- 4 gSalt
- 8Kaffir Lime Leaves, dried, ground
- 1 starAnise, ground
Method:
- In a sauce pan on medium high heat add Chicken, lightly season with Salt, Pepper, and Garlic Plus. Saute for 3 minutes, turn saute for 3 minutes more. Reduce heat to medium, add Coconut Cream, bring to a bubble. Add Curry Paste, sauté, stirring constantly for 2 minutes, (until aromatic). If Paste sticks to the bottom of the pan, deglaze with Wine.
- Add Salt, Lime, Anise, Chicken Stock, Splenda, and Fish Sauce. Bring to a simmer, then simmer 15 minutes.
- Add Chestnuts, and Red Peppers, bring to a boil, remove from heat.
- Stir in Basil, and Mint, let sit covered for 4 minutes.
- Serve with Rice.