Thai Chicken Basil Curry

We had a wonderful time visiting my sister (Candace) and her husband Tom last weekend. Normally they live up in Alaska, but they come down to Minnesota for a couple weeks every winter. For dinner, my sister made a fabulous Moose (which I have never had before, yummy) curry for dinner. I already had a curry dish planned for day 3 of my post holiday clean eating challenge, so having her meal got my butt moving! Thanks Candace and Tom for inspiration for this dish and hosting us for the weekend!

Now onto this curry dish! For the coconut milk, I recommend trying to find one that only has coconut and water as the ingredients. Other brands add gums and other artificial ingredients that can cause gut irritation. The one I found at my local grocery store, that did not have these additives, is called Savoy. Also, the green curry paste, Mae Ploy, does not have any MSG, preservatives or artificial colors. It is damn tasty too!

All in all this was an incredibly tasty dish!  

Thai Chicken Basil Curry
Write a review
Print
Ingredients
Thai Chicken Basil Curry
  1. 1 tbsp Palm Oil Shortening
  2. 2 tbsp Green Curry Paste
  3. 1 Shallot, finely chopped
  4. 1/4 C Lemongrass, chopped
  5. 2 Basil Leaves, chopped
  6. 1 tbsp Fish Sauce
  7. 1 1/2 tsp Salt
  8. 1 C Chicken Broth
  9. 2 C Coconut Milk
  10. 1 tbsp Garlic, chopped
  11. 1 Lime, juice
  12. 1 tsp Turmeric
  13. 6 Green Onions, chopped
  14. 3 C Broccoli, cut in florets
  15. 3 C Shredded Chicken
Sweet Potato Noodles
  1. 2 Sweet Potatoes, spiralized into noodles
  2. 1 tsp Salt
  3. 1 tbsp Palm Oil Shortening
Directions
Thai Chicken Basil Curry
  1. Saute green onions, shallots, garlic, lemongrass and 1 tablespoon of palm oil shortening over medium heat for 2-3 minutes.
  2. Stir in the coconut milk, curry paste, 1 1/2 teaspoon of salt, turmeric, fish sauce, chicken stock and shredded chicken. Bring to a boil and turn down heat to low. Simmer for 30 minutes or until the coconut milk reduces to half.
  3. Add in the broccoli and basil and simmer for another 10 minutes.
Sweet Potato Noodles
  1. Steam for 3 minutes over boiling water.
  2. Remove and saute with salt and palm oil shortening in a pan for another 5-7 minutes or until noodles are tender. You may need to do this in batches depending on how many noodles you have.
  3. Layer the curry sauce on top of the noodles and eat your heart out!
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Speak Your Mind