MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Green Curry Chicken
 Categories: Oriental, Curry, Poultry, Citrus, Vegetables
      Yield: 4 Servings
 
      1 c  Canned unsweetened light
           - coconut milk
    1/4 c  Chicken broth
      2 tb Green curry paste
      2 ts Cornstarch
      2 ts Fine chopped fresh lemon
           - grass
           +=OR=+
      1 ts Fine shredded lemon peel
           - cooking spray
      1 md Bell pepper; seeded, in thin
           - bite-size strips
      1 md Onion; halved, thin sliced
    3/4 c  Packaged julienned or coarse
           - shredded fresh carrots
      3 cl Garlic; minced
     12 oz Chicken thighs; skinned,
           - boned
      2 ts Oil
      2 c  Hot cooked brown basmati or
           - regular brown rice
    1/4 c  Flaked coconut; toasted
           Fresh cilantro
 
  For sauce, in a medium bowl whisk together coconut milk,
  broth, curry paste, cornstarch, and lemon peel (if using);
  set aside.
  
  Coat a wok or large nonstick skillet with cooking spray;
  heat wok over medium-high heat. Add sweet pepper and
  onion; cook and stir for 3 minutes. Add carrots, garlic,
  and lemon grass (if using); cook and stir about 2 minutes
  more or until vegetables are crisp-tender. Remove
  vegetables from wok.
  
  Trim fat from chicken. Cut chicken into thin bite-size
  strips. Add oil to wok; add chicken. Cook and stir over
  medium-high heat for 3 to 5 minutes or until chicken is no
  longer pink. Push from center of wok.
  
  Stir sauce; add to center of wok. Cook and stir until
  slightly thickened and bubbly. Return vegetables to wok;
  stir all ingredients together to coat with sauce. Cook and
  stir about 2 minutes or until heated through.
  
  Serve chicken mixture over rice. Sprinkle with coconut and
  cilantro.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
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