Green Curry Chicken

Green Curry Chicken
Green Curry Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    tablespoons fish sauce (nam pla)

  • 1

    tablespoon minced garlic

  • 1

    tablespoon sugar

  • 1

    teaspoon ground black pepper

  • 1 1/2

    pounds boneless skinless chicken tenders

  • 1

    tablespoon vegetable oi plus

  • additional oil for frying

  • 3

    tablespoons Thai green or red curry paste

  • 2

    cups canned unsweetened coconut milk

  • 1

    cup chicken stock (or canned low-salt chicken broth)

  • 1/4

    cup golden brown sugar - (packed)

  • 1

    package ready-to-use fresh spinach - (10 oz)

  • 1

    cup fresh basil leaves

  • 3

    large egg whites

  • 1/2

    cup cornstarch

  • 2

    tablespoons all-purpose flour

  • 1/4

    cup water

  • Steamed rice for serving

Directions

Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour. Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; sauté until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm. Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture. Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350 degrees. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels. Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve. This recipe yields 6 servings.

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