I actually saw our recipe at the McCormick recipe site here. We found Thai basil on line, and also Thai green curry paste. Both arrived in the same delivery yesterday, and today (10-24-20) I found this recipe by typing in 'green curry paste and chicken'. The first site that popped up was McCormicks gluten free recipe, and it didn't take me long to realize this was what we would enjoy, even though we are not gluten intolerant. Sweet Other Half is glad because he gave this meal a 10 out of 10. SOH really loves Thai food and this truly was an excellent meal, restaurant-worthy he said. High praise indeed! With thanks to McCormick I have left their ingredients with brand names included. You might have to use another brand if you can't get theirs in your area but from our own experience today, everything turned out perfectly. Not getting any recognition from the company I quickly add, just giving praise where praise is due.
Thai Green Curry Chicken with Basil
1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
cup vegetable or chicken stock (f you are gluten intolerant check the label to make sure it is gluten free for this and all these ingredients)
cup chopped Thai basil leaves (it is not recommended to use Italian basil to substitute Thai basil leaves. Mint is suggested or cilantro)
to 3 tablespoons Thai Kitchen®
Gluten Free Premium Fish Sauce
to 4 tablespoons Thai Kitchen®
Gluten Free Green Curry Paste
tablespoons brown sugar
1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots
pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup uncooked Jasmine rice
Cook Jasmine rice according to package directions. Mine said to put the rice (after rinsing and draining) into 1 to 1-1/2 cups of boiling water, cover and turn heat down to a simmer. Cook for 18 to 20 minutes. After that time, take off the heat and keep covered for 5 minutes. Fluff with a fork and put into a bowl, covered to keep warm.
In a medium saucepan mix coconut milk, stock, basil, fish sauce, green curry paste, and brown sugar. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.