Prep 15 mins
Cook 20 mins
This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).
- 1 tablespoon curry
- 1 (14 ounce) can coconut milk, unsweetened
- 1⁄2 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
- 1⁄4 cup toasted pine nuts
- In a sauce pot simmer first 10 ingredients for 5 minutes.
- In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
- Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
- Add the amount chili peppers to pot according to how hot you like your food!
- Simmer for 5 more minutes.
- Serve with cooked jasmin rice.
- Topped with toasted pine nuts.
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.
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!
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