- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 teaspoons minced fresh ginger
- 1 pound skinless boneless chicken breast halves, cut into strips
- 1 cup canned unsweetened coconut milk
- 1/2 cup canned low-salt chicken broth
- 1 tablespoon Thai green curry paste
- 4 tablespoons thinly sliced fresh basil
- 1 tablespoon chopped fresh cilantro
- 1 1/2 cups snow peas, stringed
- 1/4 cup thinly sliced green onions
- Cooked rice
- Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.
- Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.