Spicy Thai Chicken and Vegetables

Rita~'s Note:

This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 1 tablespoon curry
• 1 (14 ounce) can coconut milk , unsweetened
• ½ cup chicken broth
• 2 kaffir lime leaves , thinly sliced
• 5 leaves fresh basil , ripped in half
• 1 tablespoon fresh cilantro
• 1 stalk of the bottom softer part lemongrass , rough outer leaves removed crushed and very thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil (separated in half)
• 1 slice gingerroot , sliced finely
• 1 onion , sliced
• 2 cloves garlic , minced
• 1 red pepper , sliced
• 1 medium zucchini , sliced in circles
• 2 chicken breasts , sliced
• 1 -2 hot chili pepper , sliced very fine deviened and seeded
• ¼ cup toasted pine nuts

Directions:

1. In a sauce pot simmer first 10 ingredients for 5 minutes.
2. In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
3. Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
4. Add the amount chili peppers to pot according to how hot you like your food!
5. Simmer for 5 more minutes.
6. Serve with cooked jasmin rice.
7. Topped with toasted pine nuts.

Reviews

[Skipper/Sy]

Since I love Asian cooking, this recipe is perfect for my tastes! Many Thai recipes use lots of "Hot" chilis. However, I toned this recipe down a bit by using medium hot peppers. Also, I used less Fish Sauce (which is Anchovies based). If you are looking for the taste of coconut and curry, this is the recipe to try.

[Sue Lau]

This was easy enough to prepare and had a velvety texture from the coconut milk with a heady aroma of lemongrass. Very flavorful and nicely Thai in character. Delicious!

[Bergy]

Wonderful flavor - I served the chicken over plain buttered noodles with steamed broccoli & Cauliflower on the side. Next time I won't bother with the zucchini I don't think it does much for the flavor.The Pine nuts are a nice touch. I used 4 healthy tsps of hot chili flakes to heat it up and it was perfect. I had to use dried lemon grass ( 1 1/2 tsp) and dried Kafir Lime leaves ( 2) as fresh are not available here. To the chef thank-you and good luck in the contest this recipe is a real winner