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Thai Green Curry Chicken




Source of Recipe


Whole Foods Market


List of Ingredients




2 large cloves garlic, minced (1 teaspoon)
1 tablespoon fresh ginger
2 stalks fresh lemongrass, white part only, minced or 1 teaspoon dried lemongrass powder
1 to 2 tablespoons Thai green curry paste to taste
2 large boneless, skinless chicken breasts (about 1 pound) cut into 2- inch pieces
1/8 cup canola oil
1 can coconut milk
1/8 cup lime juice
1 tablespoon tamari or soy sauce
1 1/2 pounds sweet potatoes, peeled and chopped into 1- inch pieces
1 cup small tomato wedges
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil (preferably Thai basil)



Recipe



Mix the garlic with the fresh ginger, lemongrass, and curry paste in a large bowl. Add the chicken breasts, and mix well to evenly coat the chicken with the spices. Allow the chicken to marinate for 10-20 minutes in the refrigerator.
Heat the canola oil in a wok or large sauté pan over medium high heat. Sauté the chicken for 5 minutes. Add the coconut milk, lime juice, tamari and sweet potatoes and bring to a boil. Simmer the chicken covered for 25-30 minutes, until the chicken is cooked through and the sweet potatoes are firm -tender. During the last 5 minutes of cooking, add the tomatoes, red onion, cilantro, mint and basil.