11/2 - 3 tablespoons green curry paste - the lesser amount works well
2 tablespooons minced peeled fresh ginger
4 boneless, skinless chicken breasts
1 red bell pepper, seeded and thinly sliced
1 cup finely chopped celery
1/2 cup sliced green onion - white and iight green parts only
1/2 cup cashews
Directions
Sauce: in a medium bowl, mix the coconut milk, chicken broth, cashew butter, salt, and red pepper flakes.
Heat the oil in a large saute pan. Add the curry paste and the ginger. Saute for 1 to 2 minutes over medium heat until the ginger is fragrant and softening. Add the chicken and cook until the meat is no longer pink. Add the sauce to the pan and continue to cook the chicken over medium-low heat. Add the bell pepper, celery, green onions, and cashews.
Cover and continue to cook for 15 to 20 minutes or until the chicken is cooked throughout. If the sauce becomes too thick, lower the heat and add coconut milk or chicken broth in quarter-cup increments to thin as necessary.
Season to taste with additional salt and red pepper flakes.
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