Green-Curry Chicken with Peas and Basil

• 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

1. Heat oil in large skillet over medium-high heat.
2. Add onion and 1 teaspoon ginger; saute until fragrant, 1 minute.
3. Add chicken; saute until golden, about 3 minutes.
4. Using slotted spoon, transfer mixture to bowl.
5. Add coconut milk, broth and curry paste to skillet.
6. Stir until smooth.
7. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger.
8. Bring to boil.
9. Reduce heat; simmer until sauce thickens, about 7 minutes.
10. Return chicken mixture to skillet.
11. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes.
12. Season with salt and pepper.
13. Spoon rice onto plates.
14. Spoon curry atop rice.
15. Sprinkle with remaining basil.

olive oil, onion, fresh ginger, chicken, milk, chicken broth, green curry, fresh basil, fresh cilantro, snow peas, green onions, rice

Taken from www.epicurious.com/recipes/food/views/green-curry-chicken-with-peas-and-basil-4628 (may not work)