Thai Basil Green Curry with Chicken, Snap Peas and Spinach

Serves 4

• 1 Tablespoon canola oil
• 4 scallions, sliced including green parts
• 2 boneless chicken breasts, cut into one inch chunks
• 1/2 pound fresh sugar snap peas
• 2 Tablespoons Thai green curry paste (I used Thai Kitchen brand)
• 1 13.5 ounce can coconut milk
• 2 teaspoons brown sugar
• the zest of 1 lime
• Juice of 1 lime
• 2 teaspoons soy sauce
• 4 ounces frozen chopped spinach
• 6 fresh Thai basil leaves, chiffonaded
• fresh ground black pepper to taste

Directions

Prepare rice. I used Basmati rice.

In a large skillet, heat the oil over medium high heat. Add the chicken and sliced scallion. Saute for 3-5 minutes, until the chicken starts to brown. Then add the sugar snap peas and cook for 1-2 minutes.

Mix the curry paste with 1/4 cup of water. Add the mixture all at once to the chicken a stir to distribute. Add the coconut milk and stir to distribute. Reduce the heat so the mixture simmers, cover and cook for 10 minutes. Check occasionally to make sure the chicken isn't sticking to the pan.

Combine the brown sugar, lime juice, lime zest, Thai basil and soy sauce. Pour this mixture into the pan and cook together for 2 minutes. add the spinach, stir and cook until the spinach thaws. Taste and add black pepper as needed. Serve over rice.