Thai Green Curry Chicken

Ingredients: (Conversion Chart)

• 2 tablespoons cooking oil
• 3 cloves garlic, sliced
• 3 shallots, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1½ tablespoons green curry paste
• 1 pound skinless, boneless chicken breast halves, cut into strips
• salt and pepper to taste
• 6 stalks lemon grass
• 4 ounces canned water chestnuts, drained
• 1 (10 ounce) can coconut milk
• 1 bunch fresh Thai basil leaves, torn

Directions:

1. Heat oil in a large skillet over medium-high heat. When oil is hot, cook and stir garlic, shallots and ginger for 3 to 4 minutes, until shallots are tender. Mix in green curry paste. Cook and stir 1 minute.
2. Season chicken with salt and pepper, then add chicken and lemon grass in skillet. Cook 5 minutes, until chicken begins to brown. Mix in baby corn and water chestnuts. Cook and stir until chicken is no longer pink and juices run clear.
3. Mix coconut milk into skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until coconut milk has thickened. Top with basil leaves to serve.

Nutrition Info: