Green Curry Chicken with Rice

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 3 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup frozen peas
• 4 cups cooked jasmine rice
• 1 tbsp vegetable oil
• 2 tbsp fresh parsley
• ½ tsp salt

Instructions

1. 1

   Cut the 1.5 lb chicken into 1-inch pieces and season with the 0.5 tsp salt. Heat the 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

2. 2

   Add the chicken in a single layer and cook without stirring until browned on one side, about 4 minutes. Flip and cook until no longer pink inside, about 4 more minutes. Transfer to a plate.

3. 3

   Reduce heat to medium and add the 3 tbsp green curry paste to the skillet. Stir constantly until fragrant, about 1 minute.

4. 4

   Pour in the 1 can coconut milk and scrape up any browned bits. Bring to a simmer, then cook until slightly thickened, about 5 minutes.

5. 5

   Return the chicken to the skillet along with the 1 cup frozen peas. Simmer until the peas are bright green and heated through, about 3 minutes. Taste and add more salt if needed.

6. 6

   Serve the curry over the 4 cups cooked rice and sprinkle with the 2 tbsp chopped parsley.

Tools you’ll need

• Large skillet
• Cutting board
• Chef's knife
• Wooden spoon
• Measuring cups and spoons

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