Green chicken curry
Simple low-fat chicken curry. The peas are a great addition which add little morsels of freshness and sweetness. Be careful not to overcook the chicken.
This dish can also be made with pre-cooked pieces of sous vide chicken.
keeps in the refrigerator for up to 3 days
Chicken breast filets, trimmed
Cut the chicken across the grain into ⅘" / 2 cm-thick slices.
Heat half the oil in a wok over medium-high heat.
Add half the chicken and stir fry until lightly browned but not cooked through, about 2 minutes.
Remove from wok and set aside.
Repeat with remaining oil and chicken.
Lemongrass, pale section only, cut into 1.181" / 3 cm lengths, bruised
Green curry paste
Stir fry until fragrant, 1–2 minutes.
Light coconut milk
Add to wok and bring to boil over high heat.
Reduce heat to medium and simmer, partially covered, for 2 minutes.
Return chicken to wok and simmer, uncovered, for 2 minutes.
Baby bok choy, leaves separated, halved lengthways, washed and drained
Add to wok, cover, and simmer for 3 minutes.
Basil, fresh, leaves only
½ cup leaves
Add to wok and stir through.