The day I decided to make this recipe it was raining cats and dogs. So what's new, you ask? I know, you've been hearing a lot about the rainy weather we've been having here in the Northeast. Yes, the rain is getting old. But enough about that...I didn't want to go out to the store in the rain, so I decided to make this recipe with what I had on hand. When you compare my recipe below, to Lydia's original recipe you'll see I made some changes. I love that about cooking. We take a recipe as inspiration and make it our own.
|Sugar Snap Peas|
Since the spinach has gone by in my garden, I only have frozen chopped spinach on hand, so that's what I used. It would have been prettier if I had used fresh baby spinach, so I encourage you to use the fresh spinach if you have some.
I also decided to add the zest of the lime to the dish. I'm gaga for citrus, so I look for opportunities to punch up recipes with citrus flavor. You can leave it out.
Let's see how I made this yummy dish, shall we?
Thai Basil Green Curry with Chicken, Snap Peas and Spinach
|Thai Green Curry Ingredients|
- 1 Tablespoon canola oil
- 4 scallions, sliced including green parts
- 2 boneless chicken breasts, cut into one inch chunks
- 1/2 pound fresh sugar snap peas
- 2 Tablespoons Thai green curry paste (I used Thai Kitchen brand)
- 1 13.5 ounce can coconut milk
- 2 teaspoons brown sugar
- the zest of 1 lime
- Juice of 1 lime
- 2 teaspoons soy sauce
- 4 ounces frozen chopped spinach
- 6 fresh Thai basil leaves, chiffonaded
- fresh ground black pepper to taste
Prepare rice. I used Basmati rice. It's my new favorite rice. Cut your boneless chicken breasts into one inch cubes chunks. I cut mine while they were still partially frozen. It made the cutting very easy.
In a large skillet, heat the oil over medium high heat. Add the chicken and sliced scallion. Saute for 3-5 minutes, until the chicken starts to brown.
Then add the sugar snap peas and cook for 1-2 minutes.
Mix the curry paste with 1/4 cup of water. Add the mixture all at once to the chicken a stir to distribute. Add the coconut milk and stir to distribute. Reduce the heat so the mixture simmers, cover and cook for 10 minutes. Check occasionally to make sure the chicken isn't sticking to the pan.
Combine the brown sugar, lime juice, lime zest, Thai basil and soy sauce. Pour this mixture into the pan and cook together for 2 minutes. Add the spinach, stir and cook until the spinach thaws. Taste and add black pepper as needed. Serve over rice.
This dinner got a thumbs up from my family. It's entering our menu rotation because it is full of new flavors and is easy to make. So yummy! Thanks to Lydia at the perfect pantry for introducing this to me.
Thai Basil Green Curry with Chicken, Snap Peas and Spinach recipe. Also check out the original Thai Green Basil Curry with Chicken, Asparagus and Spinach recipe at the Perfect Pantry.
You might also like to try my Shrimp Pad Thai recipe. It is addictive!