You can also make it two different ways:
1. Right in the same skillet
2. In two pans, as I have shown below
One of the recipes I saw online said to mix the sauce and then cook the chicken in the sauce, but I wanted the meat to have that bit of a glaze to it, to utilize the drippings for the broth, and then cut/shred it to cook with the sauce and veggies.
Do whatever you wish/is more appealing to you.
You may also want to cook up some Jasmine or Basmati rice, Thai noodles or Quinoa; I decided to have mine as is in a bowl.
1/2 to 1lb Chicken Breast (or whatever chicken meat you like)
1 to 2 T Coconut Oil (depending on how much chicken you use)
Lightly brown chicken in a skillet in coconut oil on medium heat.
I brown my chicken breasts, then butterfly them and brown the insides a little too, then cut/shred the halves into the desired size pieces. If you're using the drippings for the sauce, you can add that in later too. Whatever works for you.
(Mix sauce below while chicken is browning)
Next, mix all the sauce ingredients in the skillet or sauce pan:
1 can Coconut milk *see below*
1/3 to 1/2 cup Chicken Stock (you can use the drippings from the pan to make this by adding water to make 1/2 cup, or you can use 1/2 packet of Herb-ox sodium free chicken broth. (1 packet = 1cup, so half is plenty)
1/4 cup Shredded/Chopped fresh Basi
2 T Fish Sauce
2 to 3 T Green Curry Paste
Bring to a boil then reduce heat and simmer for 15 min (this can be done as the chicken is browning - or as mentioned above, you can make the sauce in the skillet and then add the cut-up chicken to cook in the sauce = your call.)
1 1/2 to 2 1/2 cup cut Veggies (I had a bit more, but there was plenty of sauce)
Cut up your veggies of choice (I wished I had some broccoli, but was quite happy with portobello mushrooms, carrots, green beans, pea pods, and red pepper.)
Once chicken is ready, I kind of just cut/shredded it apart into bite-sized chunks and poured the sauce into the pan. Let it cook for about 5-10 minutes to get into the chicken meat.
Toss in your veggies, cover and let them cook for about 5-10 min depending on how you like them. I prefer them more al dente, so less for me. Love me some crunchy green beans in curry sauce!
Fill a bowl or spoon over rice!
Enjoy!
Here are the examples of coconut milk I had on hand. The Golden Star was around $1.50 at Wally world and the Kame was from SuperOne @ over $2 a can. I chose these over the 'Lite' or other brands as they had the least sodium and the ingredients were only Coconut Milk and Water (Golden Star 54mg sodium) and Coconut Milk, Water and Guar Gum (Kame 15mg sodium). Funny how Golden Star's was more 'pure', yet contained more sodium than the Kame. Golden Star also was higher in Calories and Fat. You really need to read your labels!
They both contained less sodium, and the least ingredients than all the other brands I could see at the stores where I shop (We have no Trader Joes!!! *Cries*). You find the best one for you. The Lite coconut milk (I thought was lite anyway) I used to use, had all kinds of other ingredients and was higher in sodium as well. I won't be buying that ever again. Much rather have less ingredients, and less sodium per serving. Now, I don't salt my food, or recipes unless it's called for, and often times use less, as sodium is often found in another ingredient, as in this coconut milk and the curry paste, or naturally occurring in the vegetables. I like to taste my food, not be overwhelmed with salt.
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