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I enjoy a lot Thai food and have a fancy for green curry. My husband and I like to dine out and our first choice most of the time is Thai food so we are regulars at a local restaurant that serves my favorite: Green curry. But after coming back from Seattle and Mexico City few weeks ago we decided want to come back very soon and need to start saving so we are dining at home more often instead of going out. In my search for new flavors and recipe ideas I found at my local grocery store that Campbell’s just launched a new product called Campbell’s Skillets Sauces and they have my favorite: Thai green curry with lemongrass and basil. That is why today I’m sharing with you an easy and fun recipe showcasing this new product which in my opinion is delicious and so convenient when preparing Thai Green Curry Chicken for dinner.
- 1 pound of chicken fresh chicken tenderloins
- 1 pouch of Thai Green Curry Campbells Skillet Sauce
- 1 teaspoon of fresh Thai basil chopped or julienned
- 1 teaspoon of olive oil
- 1/2 cup roasted peanuts chopped
- 2 Thai chiles or 1 serrano pepper cut in thin rounds
- 1/2 cup of low sodium soy sauce
- 1 lemon juiced
- 2 cups of cooked Jasmine rice
Preparation time: 20-30 minutes. Serves two guests. Cost per person is less than $4.00 depending on your local supermarket ingredients cost.You will need 2 sauteing pans or a skillet both with a cover, a slotted spatula, a chopping block, a chef’s knife, bowls and plates for serving.
Start by preparing the Thai Jasmine rice, it is very easy just follow the instructions in the package; I am sure you will love this rice because is fragrant and goes excellent with Thai Green Curry Chicken.
When you go the the Thai restaurant they always serve garnishes to complement your meal, so I prepare those in order to have same restaurant experience at home. To prepare the peanut garnish roughly chop the roasted peanuts and place them in a nice serving bowl. Then cut thin slices of the Thai chile and combine with the soy sauce and the lemon juice, and place in a serving bowl. This sauce is very hot so will last for 2 – 3 weeks if kept refrigerated and in a properly sealed container. This sauce also goes great on sushi or plain white rice. I’m sure you will get hooked!
Now start your Thai Green Curry Chicken cooking process by cutting the chicken breast tenderloins in medium size pieces, then place your skillet or sauteing pan in the stove at medium flame, add the olive oil and saute the chicken on both sides. Add the juliennes of Thai basil and stir. Finally pour the Thai Green Curry Campbell’s Skillet Sauce mix, stir, lower the flame and cover for few minutes.
Serve your meal for two and enjoy with a nice glass of Thai Tea. The flavors are truly restaurant quality I cannot wait to try the rest of the Campbell’s Skillet Sauces flavors and continue creating fabulous meals at home, easy and fast. Indeed Campbells Skillet Sauces are a tasty smart solution for us busy ladies!
And there is a lot of variety to choose from, so far I have tried The Thai Green Curry, the Toasted Sesame and the Marsala all very tasty. If you love the slow cooker another favorite will be the Campbell’s Slow Cooker Sauces they come in various flavors. My picks are the Hawaiian Luau and the BBQ Bourbon both me and my family loved the taste and the ease when preparing a meal that will satisfy the most picky eaters and the convenience of a slow cooker.
Join the conversation and let us know which is your favorite flavor and share your cooking tips using Campbell’s Skillet Sauces. For those frugal chicks like me you can find coupons and latest news on Campbell’s Facebook Page too!