Gluten-Free Thai Green Coconut Chicken Curry

 


Ingredients

  • 2
    teaspoons vegetable oil
  • 2
    shallots, sliced
  • 2
    tablespoon gluten-free Thai green curry paste
  • 1
    large red bell pepper, cut into large matchstick pieces
  • 1
    cup unsalted chicken broth
  • 1
    tablespoon cornstarch
  • 1
    cup canned light unsweetened coconut milk (not cream of coconut)
  • 1
    tablespoon sugar
  • 1
    tablespoon fish sauce
  • 1
    teaspoon gluten-free reduced-sodium soy sauce
  • 1
    lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1
    bag (12 oz) frozen sugar snap peas
  • 2
    tablespoons fresh lime juice
  • 4
    cups hot cooked brown rice
  • 2
    sprigs basil, leaves cut thinly

  • Steps

1 In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.

    2 In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.

      3 To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.

      4 Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.

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