Spicy Thai Chicken and Vegetables

Total Time
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).

Ingredients Nutrition


  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.
Most Helpful

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.

Skipper/Sy February 14, 2003

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!

Sue Lau February 11, 2003

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

Bergy February 10, 2003