Green Curry Thai for Kings

Ingredients

  • 2 tablespoons canola oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, sliced
  • 1 tablespoon finely chopped fresh ginger
  • 1 1/2 tablespoons green curry paste
  • 1 pound skinless, boneless chicken breast halves – cut into strips
  • Salt and pepper to taste
  • 5 stalks lemon grass
  • 1 (15 ounce) can baby corn, drained
  • 1 (4 ounce) can water chestnuts, drained
  • 1 (10 ounce) can coconut milk
  • 1 bunch fresh Thai basil leaves, torn

Directions

Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.

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Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.