MONDAY RECIPE POST - THAI GREEN CURRY CHICKEN WITH BASIL

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 

1/3 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)

1/4 cup chopped Thai basil leaves (it is not recommended to use Italian basil to substitute Thai basil leaves.  Mint is suggested or cilantro)

2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce 

1 to 4 tablespoons Thai Kitchen® Gluten Free Green Curry Paste 

2 tablespoons brown sugar

1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas

3/4 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.

Stir in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

Serve over the cooked Jasmine Rice.

Added note: if you are gluten-intolerant, check the label to make sure your stock is gluten-free.

We always seem to make a few changes.  Our choice of vegetables were red sweet pepper, half a large sliced onion, carrots, the Thai basil and out of the freezer, peas and edamame.  I daresay it will change next time depending what we have available.  

We would add enough ingredients to make more sauce as that was delicious.

SOH wanted more chicken so we used the whole 1 lb. packet.  

There is enough for two more meals tomorrow.  

In case the link above doesn't work, I have added the address below.  It's a long one but you can just cut and paste into the address line.

https://www.mccormick.com/thai-kitchen/recipes/chicken-beef-and-pork/green-curry-chicken-with-basil

Thanks for looking, enjoy your week and...