Description:
This very ethnic tasting dish has a little bit of a bite, without being “spicy”. Tender chunks of chicken and vegetables are tossed in a creamy coconut sauce that has a fresh, yet sweet and savory curry flavor. This dish is served over your choice of basmati or brown rice.
Cooking time: 30 minutes
Cooking method: StovetopCooking Instructions
Suggest At-Home Side Dish: warm Nan
"the winehouse" Suggests: Saint Clair Vicar’s Choice Pinot Noir or Silverbeach Sauvignon Blanc
We recommend keeping the vegetables frozen until ready to cook.
1. Thaw completely in the refrigerator for 24 hrs.
2. Add 4 cups of water (2 cups for half orders) to a large pot. Bring to a boil over high heat and add the rice. Stir, cover, and reduce heat to low. Simmer for 20 minutes until rice is tender and all liquid had been absorbed. Fluff with a fork.
3. Add 1 tbsp of oil to a large skillet and sauté chicken over medium high heat for 3-5 minutes until just brown on the outside.
4. Add the garlic and curry paste mixture to the skillet and cook for another 2 minutes.
5. Add the frozen vegetables to the skillet and cook for another 2-3 minutes.
6. Add the coconut milk mixture and simmer for 10 minutes.
7. Serve the Thai Green Curry Chicken over rice.
8. And your supper is ready! Enjoy!
9. Don’t forget to thaw your next Supper Central meal to enjoy soon!
Lactose
Spicy