YOUR SOLIN GENERATED RECIPE
Tender chicken and crisp vegetables simmered in a fragrant, creamy green curry sauce infused with aromatic lemongrass and spicy chilies.
INGREDIENTS
5 oz chicken breast
1 tsp coconut oil
1.5 tbsp Thai green curry paste
0.25 cup full-fat coconut milk
0.5 cup low-sodium chicken broth
1 tbsp fish sauce
1 tsp coconut sugar
0.5 cup red bell pepper
0.5 cup sugar snap peas
0.5 cup bamboo shoots
2 whole kaffir lime leaves
0.25 cup Thai basil
PREPARATION
Slice the chicken breast into thin, bite-sized strips across the grain.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the green curry paste to the oil and sauté for 1 minute until highly fragrant.
Pour in the coconut milk and chicken broth, whisking steadily to combine with the curry paste.
Stir in the fish sauce, coconut sugar, and kaffir lime leaves, bringing the liquid to a gentle simmer.
Add the chicken strips to the skillet and cook for 4 minutes until the meat is opaque and nearly cooked through.
Toss in the sliced bell peppers, sugar snap peas, and bamboo shoots, simmering for an additional 3 minutes until the vegetables are tender-crisp.
Remove the skillet from the heat, stir in the fresh Thai basil leaves until wilted, and serve immediately.