Thai Curry Chicken & Vegetables
photo by Starrynews
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 1 teaspoon five-spice powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon soy sauce
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup chicken broth
- 3 teaspoons curry powder
- 2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar)
- 14 ounces coconut milk (lite will work ok)
- 2 1⁄2 cups mixed vegetables, fresh
- 5 cups cooked rice
directions
- Heat oil over medium-high until hot.
- Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
- Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
- Add chicken broth, curry, vinegar and coconut milk. Stir.
- Bring to a boil.
- Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
- Add vegetables to skillet and bring to a boil.
- Cook for 3-5 minutes or until vegetables are tender - crisp.
- Serve over rice.
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Reviews
-
Delicious recipe, I used light coconut milk and also cut back the cayenne to a pinch (substituting paprika to restore the lovely reddish hue). My veggies were broccoli, red pepper, and peas which looked lovely against the color of the sauce. If you are using lite coconut milk this will be a bit more "soupy" as the only difference between regular and lite coconut milk is the addition of water (compare the cans to see!). As such, I cut back my chicken broth to 1/2 cup and was pleased with the results. Great recipe, a keeper. Thanks, Karen!
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This was my pick for making my first curry and I must say it came out delicious. I did mix the soy sauce, pepper, garlic powder, salt and five-spice powder together and then let the chicken marinade in this mixture for a bit and then followed the recipe as written. I used cubed potatoes, peas and juliened carrots as my vegetables. I wanted a recipe to try out my new Penzey's sweet curry powder and this was just the ticket. Will definately make again. Thanks for the recipe Karen.
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Tweaks
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Liked the taste and it was easy to make. It was however much too soupy. We like it "saucy" but this was a little too wet. Maybe the cup of chicken broth could be decreased to 1/2 a cup or less. Used one big garlic instead of the powder and decreased the cayenne pepper to 1/4 teaspoon. For vegetables I used 1 cup mushrooms, one large onion and 1 1/2 cup mixed vegetables (peas, string beans, carrots, broccoli, spinach. Will make this again cause we really liked the taste but as said, with less fluid. Thanks for posting.
RECIPE SUBMITTED BY
karen
United States