Thai Green Curry With Chicken, Broccoli, And Mushrooms

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans coconut milk
• 2 tablespoons thai green curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 1/2 chicken breasts, sliced thin (boneless and skinless)
• 2 1/2 cups broccoli
• 4 ounces button mushrooms, sliced
• 1 medium bell pepper, sliced
• 1 chile, seeded and quartered
• 1 tablespoon lime juice
• 1/2 cup fresh basil leaf

Recipe

• 1 1. carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. place the coconut cream and curry paste in a large dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (you should hear the curry paste starting to fry in the oil.) continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
• 2 2. whisk in the remaining coconut milk, the fish sauce, and the brown sugar. bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. cook until the vegetables are almost tender, about 5 minutes. stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. off the heat, stir in the lime juice, basil, and mint. serve immediately.