Thai Coconut Chicken Recipe
Ingredients
- 2 cups dry jasmine rice
- 3 cups water
- 1 1/2 pounds skinless, boneless chicken breast halves - cubed
- 1 tablespoon curry powder
- 2 cups 1 inch pieces asparagus
- 1 cup snow peas
- 1/2 cup shredded carrots
- 1 cup chopped green onions
- 1 (14 ounce) can coconut milk
Directions
1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
Comments
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shantihhh says :
Tom Kha Gai is always a popular soup with Western palates. However, I have never seen curry powder used to make this dish. Thais use curry paste. Most of the time pre-mixed curry powders are of Chinese or Indian origination and contain non-Thai spices, but I am sure this is tasty, but not so real Thai-taste.
Posted on: 26 July 2007 - 4:43pm
