Spicy Thai Chicken and Vegetables
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
2-4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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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
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Tweaks
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Super tasty recipe! Made a few substitutionss to make it a "lite" recipe--used only half of the coconut milk, adding 1/2 tbsp cornstarch to thicken the sauce; and used only 1 tbsp fish sauce (to reduce sodium content and "fish" flavor--our personal preference). Tried it with breasts and thighs, and the breasts taste better. Used a hot, Madras curry powder and the flavors melded well. We will certainly be making this again, and for company in our "international gourmet" group. Have made it with with green and yellow zucchinis (both very colorful), and have tried it substituting galangal powder (1/2 tbsp) for the lemongrass which tasted great also. Thanks,Rita for a fantastic recipe!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey