Thai Green Curry Chicken

Name: Thai Green Curry Chicken
Yield: 6 Servings
Ingredients: 2 tbsp (30 mL) canola oil; 3 tbsp (45 mL) green curry paste *; 3 tbsp (45 mL) fish sauce; 1/2 cup (125 mL) 35% Cream; 1 (400 mL) can coconut milk; 2 lb (1 Kg) boneless chicken thighs diced; 5 cups (1.25 L) broccoli florets; 1 1/4 lbs (625 g) fettucine or egg noodles; sprigs fresh cilantro optional; * a 50 g (1 4/3 oz) packet contains approximately 3 tbsp

This Thai green curry chicken will win over all those Asian cuisine lovers as well as those open to a little culinary exploration. Moderately spicy, green curry becomes milder when prepared with coconut milk and cream. An exotic dish that’s quick to prepare when friends come over for supper.

Yields 6 Servings

Ingredients

2 tbsp (30 mL) canola oil
3 tbsp (45 mL) green curry paste *
3 tbsp (45 mL) fish sauce
1/2 cup (125 mL) 35% Cream
1 (400 mL) can coconut milk
2 lb (1 Kg) boneless chicken thighs diced
5 cups (1.25 L) broccoli florets
1 1/4 lbs (625 g) fettucine or egg noodles
sprigs fresh cilantro optional
* a 50 g (1 4/3 oz) packet contains approximately 3 tbsp

READY FOR REWARDS?

Preparation

Combine oil and curry paste in a fry pan; stir over medium heat for two minutes. Add the fish sauce, cream and coconut milk.

Add the chicken and simmer gently until chicken is cooked and sauce has thickened slightly; about 15 minutes.

Stir in broccoli and simmer 3 to 4 minutes or until broccoli is tender-crisp. Meanwhile, cook noodles in boiling water; drain and keep warm. Spoon curry over warm noodles and garnish with a sprig of cilantro.