Thai food is one of my favorites. This dish is one that I modified to the ingredients I enjoy based on a local take-out restaurant near me. I always tell people that you should make a recipe your own. Eliminate or substitute ingredients that pleases your palette. Sometimes it works, sometimes is doesn’t. This one really worked for me.
INGREDIENTS:
- 3 Tbl butter, divided
- 1 lb chicken boneless, skinless chicken breasts – baked with olive oil, salt & pepper
- 1/2 – 1 cup frozen peas
- 8 oz fresh mushrooms, sliced
- 13 oz can coconut milk, shaken well (such as Thai Kitchen – NOT light) *I highly recommend a name brand
- 1 tsp green curry paste (Gang Kiau Wan)
- 3 Tbl fish sauce
- 2-3 tea white sugar
- 3/4 – 1 tea red pepper flakes (less if you like things mild)
- rice for serving (I like a sticky (sushi) rice because it soaks up the sauce)*
Slice chicken in thin strips. Over medium heat saute’ in 2 Tbl butter until golden brown and remove from pan. In the same pan, saute’ the mushrooms in 1 Tbl butter until golden brown and add to the removed chicken. Also using the same pan, add 5 Tbl coconut milk and bring to a boil. Add curry paste and stir in thoroughly, cooking for 1 minute. Mix in fish sauce, sugar, red pepper flakes, and the rest of the coconut milk. Simmer on low heat for 10 minutes. Add the reserved chicken, mushrooms, and peas. Heat through.
*Note – If you’ve never used coconut milk before, expect some solidified pieces to remain after shaking the can. This will melt down as you simmer the sauce.
Just a Food Fanatic 