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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) chopped fresh cilantro |
1/4 teaspoon(s) coconut extract (optional) |
1/2 cup(s) evaporated skim milk |
1 cup(s) fat-free, low sodium chicken broth |
3 - 4 green onions |
2 teaspoon(s) minced fresh ginger |
2 teaspoon(s) olive oil |
1/2 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1 pound(s) skinless boneless chicken breasts |
1.5 cup(s) snow/sugar snap peas |
1 - 3 teaspoon(s) thai green curry paste |
1/4 cup(s) thinly sliced fresh basil |
Directions:
1. ) Heat oil in a large nonstick skillet over medium high heat. Add 1 tsp ginger, and saute for 1 min. dd chicken and saute for 4 - 5 min or until lightly browned. Using slotted spoon, transfer chicken to a bowl, set aside.
2. ) Pour chicken broth and evaporated milk into skillet. Stir in curry paste, 2 T of the basil, cilantro, the remaining 1 tsp ginger, coconut extract (if using), salt, and pepper. Bring to a boil, lwer the heat and simmer for 8 min or until the sauce thickens.
3. ) Return the chicken and juicesto the skillet. Add peas and green onions; simmer for 3 - 5 min, or until chicken is cooked through. Remove from heat and stir in the remainin 2 T basil
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