Thai Green Curry Chicken with Snow Peas

Adapted from Thai Green Curry Chicken with Snow Peas and The Spruce's Thai Green Curry Paste Recipe

Ingredients
2 T. sunflower oil
1 medium yellow onion, halved and thinly sliced
6 small carrots, thinly sliced
1 c. enoki mushrooms
1½ T. minced fresh ginger root (from a 2-inch piece)
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ½-inch pieces
1 can unsweetened light coconut milk
1/2 t. chicken bullion paste
1/2 c. water
1/2 c. homemade Thai Green Curry Paste*
1 t. brown sugar
1 t. Thai fish sauce
3 birds-eye chilies
⅓ c. packed fresh basil leaves, roughly chopped
2 T. chopped cilantro leaves
8-32 ounces snow peas, stringed and cut in bite size pieces
6 green onions, trimmed and thinly sliced crosswise

*Thai Green Curry Paste
1 stalk​ lemongrass, finely grated
8 birds-eye chilies
1/4 sweet onion, roughly chopped
4 to 5 cloves garlic, peeled and smashed
1 thumb-size piece of ginger,peeled and finely grated
1/2 c. coriander/cilantro leaves and stems (chopped fresh)
1/2 c. fresh basil
1/4 t. chipotle powder
1/2 t. fresh cracked black pepper
1/2 t. ground coriander
3 T.​ fish sauce
2 T. lime juice
1 t. brown sugar

Rice
4 c. water
1 T. butter
2 c. uncooked brown jasmine rice, rinsed well

Directions

Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Stir-fry onion and ginger for two minutes or so, until fragrant. Add carrots, mushrooms, and chicken and stir fry for 3-4 minutes until the chicken all loses its pink color. Transfer to a bowl and set aside.
Add coconut milk, water, and bullion and curry pastes to the skillet. Bring to a boil. Lower to a gentle simmer and cook for 3 minutes or so, to thicken the sauce. Stir in sugar, fish sauce, basil, cilantro, and chopped chili peppers. Return chicken to skillet and cook, stirring, for a minute. Add snow peas and simmer gently for 3-4 minutes longer, or until chicken is cooked through. Remove from heat. Stir in scallions. Season with a little salt, to taste.
Serve with rice and garnish with chili peppers and basil, if you like.

Thai Green Curry Paste
Place all ingredients in a food processor, chopper, or blender.
Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

Rice
Add the water and butter to a medium size pot.  Bring to a low boil and add the rice.  Stir to combine, then place the lid on the pot and cook according to package directions.  Remove the lid and fluff the rice with a fork.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 450
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 5 g	27 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 53 mg	18 %
Sodium 1063 mg	44 %
Potassium 714 mg	20 %
Total Carbohydrate 55 g	18 %
Dietary Fiber 8 g	33 %
Sugars 5 g
Protein 28 g	56 %
Vitamin A	51 %
Vitamin C	84 %
Calcium	6 %
Iron	15 %