Prep 15 mins
Cook 15 mins
This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. The recipe originally called for soy milk, but I’d make it with coconut milk. You could easily make this vegetarian by using tofu and vegetable broth. Do what you like. 4 servings
- 2 teaspoons vegetable oil
- 1 red bell pepper, cut in 1/2 dice
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3⁄4 lb potato, peeled and cut in 1/2 inch dice
- 1 cup chicken broth
- 1 lb chicken, cut in 1 inch chunks
- 2 cups coconut milk
- 1⁄3 cup fresh basil, chopped
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon peanut butter
- 2 teaspoons brown sugar
- In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
- Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
- Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
- Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.
I took this basic recipe and made a few variations to it. I added an onion cut into small wedges along with the garlic etc, I added a hot red chilli for a bit of bite, and 4 finely chopped kafir lime leaves. I added half the fresh herbs as instructed to but held back the other half until the dish was finished cooking. I also held back the bell pepper and added that in the last few minutes to keep it crispy. My additions and changes just helped an excellent base recipe which I can't wait to make again soon.