Thai Curry Chicken and Vegetables Recipe


Preparation Time40 MinCooking Time25 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Uncooked regular long-grain white rice - 1 1/2 cups
 Water3 Cup (16 tbs)
 Oil2 Tablespoon
 Five spice powder1 Teaspoon
 Salt - 1/2 to 1 1/2 teaspoons
 Monosodium glutamate - 1/2 teaspoon, if desired
 Garlic powder1/2 Teaspoon
 Ginger1/2 Teaspoon
 Pepper1/2 Teaspoon
 Red cayenne pepper1/2 Teaspoon
 Soy sauce1 Tablespoon
 Boneless, skinless chicken breast halves1 Pound, pounded
 Chicken broth1 Cup (16 tbs)
 Rice vinegar2 Tablespoon (Curry powder - 3 teaspoons)
 Coconut milk (not cream of coconut) - 1 (14-ounces) can
 Green Giant Select" Frozen Broccoli, Carrots and Water Chestnuts - 1 (1-pound) package


1. In a rice cooker or in a saucepan, cook rice in water as directed on package. This will take about 20 to 25 minutes. Cover to keep warm.
2. As the rice cooks, heat oil in large skillet or wok over medium-high heat until hot.
3. Add five-spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper and soy sauce; blend well.
4. Put in chicken; cook 5 to 8 minutes or until the chicken is coated with seasonings, lightly browned and is no longer pink.
5. Add in broth, curry powder, vinegar and coconut milk. Stir. Let it come to a boil. Lower heat; simmer 20 to 25 minutes, stirring occasionally.
6. In a skillet, add frozen vegetables ; let it come to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

7. Serve the Thai curry over rice in individual bowls.