Easy Green Curry Chicken

• Gluten free

• Meat

  • 2 lbs Chicken thighs

• Produce

  • 1/4 cup Basil, leaves
  • 1 Coriander, leaves
  • 5 Kaffir lime, leaves
  • 1 Onion, medium

• Canned Goods

  • 1 1/2 cups Chicken stock
  • 1 13.5 oz. can Coconut milk
  • 1 4 oz. can Green curry paste

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 1 tsp Chili oil
  • 1 tbsp Cornstarch
  • 2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Neutral oil

• Frozen

  • 5 cups Mixed vegetables

Found on thewoksoflife.com

Description

Ingredients

• 3 tablespoons neutral oil, such as canola or vegetable oil (divided)
• 2 lbs chicken thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 medium onion, thinly sliced
• one 4 oz. can green curry paste
• 5 cups mixed vegetables, such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers
• 1 13.5 oz. can coconut milk (about 1⅔ cups)
• 1 ½ cups chicken stock
• 5 kaffir lime leaves, lightly bruised (optional)
• 1 teaspoon chili oil, or 1 red chili, de-seeded and chopped (optional)
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• ¼ cup basil leaves
• steamed jasmine rice, to serve
• coriander leaves, to garnish (optional)

Directions

• Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
• If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
• Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.