Title: Linguine with Green Curry Chicken
Categories: To try, Thai, Easy
Yield: 2 Servings
4 oz Pea Pods (about 2 1/2 cup)
4 oz Baby cut carrots
1/2 c To
5/8 c Coconut milk as needed
NOTE try coconut powder/
evaporated milk
2 tb Green curry paste
Recommended Maesri brand
6 oz Fresh egg linguae
NOTE try plain lingerie
Or Thai noodles
3/4 lb Boneless chicken breast
1 tb Sugar
1/4 ts Salt
5 ea Fresh basil leaves
Bring large pot lightly salted water to a boil over high heat.
String pea pods and cut carrots lengthwise into quarters combine in
bowl.
Cut the chicken breast halves crosswise into very thin, almost
translucent slices.
Heat 1/2 cup coconut milk over medium heat in a large skillet. When
it begins to bubble, add the green curry paste, stirring to combine.
Let mixture cook for a few minutes to darken in color.
Add the pasta to the boiling water, keep an attentive eye on it so id
does not boil over.
When the curry mixture becomes fragrant, add the chicken to the
skillet and stir to coat evenly
Increase the heat to medium high, add 1/2 cup coconut milk, sugar,
salt to taste and the the vegetables, stirring to combine and coat
the vegetables and chicken evenly
Cover and cook for 10 minutes, the sauce will bubble at the edges and
the chicken should be cooked through.
While curry is cooking, drain the pasta in a large colander and rinse
under cool running water.
Divide the pasta among individual plates or bowls, making low mounds.
Uncover and taste the curry - if it is too spicy add up to 1/4 cup more
of coconut mil, stirring to combine and heat through.
Just before serving add most of the basil leaves, stirring just until
slightly wilted.
Arrange vegetables on the pasta, then chicken in the center.
If desired, or just divide the curry- vegetables on top of the pasta.
Garnish with remaining basil leaves and serve immediately.
