SERVES 4
To make slicing the chicken easier, freeze it for 15 minutes. Serve with Basic White Rice.
2 |
(14-ounce) cans unsweetened coconut milk, not shaken |
1 |
recipe Green Curry Paste (recipe follows) or 2 tablespoons store-bought green curry paste |
2 |
tablespoons fish sauce |
2 |
tablespoons brown sugar |
1½ |
pounds boneless, skinless chicken breasts, trimmed and sliced thin (see note) |
Table salt |
|
8 |
ounces broccoli (½ small bunch), florets cut into 1-inch pieces |
4 |
ounces white mushrooms, wiped clean and quartered |
1 |
red bell pepper, stemmed, seeded, and cut into ¼-inch strips |
1 |
Thai chile, stemmed, seeded, and quartered lengthwise (optional) |
½ |
cup loosely packed fresh basil leaves |
½ |
cup loosely packed fresh mint leaves |
1 |
tablespoon juice from 1 lime |
1. Carefully spoon off about 1 cup of the top layer of cream from one can of the coconut milk. Whisk the coconut cream and curry paste together in a large Dutch oven, bring to a simmer over high heat, and cook until almost all of the liquid evaporates, 5 to 7 minutes. Reduce the heat to medium-high and continue to cook, whisking constantly, until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
2. Whisk in the remaining coconut milk, the fish sauce, and sugar, bring to a simmer, and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt, stir into the sauce, and cook until evenly coated, about 1 minute. Stir in the broccoli and mushrooms and cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and chile (if using) and cook until the bell pepper is crisp-tender, about 2 minutes. Off the heat, stir in the basil, mint, and lime juice. Serve.