Thai Curry Chicken & Vegetables

Submitted by karen

"No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper."

 

• 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

1. Heat oil over medium-high until hot.
2. Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
3. Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
4. Add chicken broth, curry, vinegar and coconut milk. Stir.
5. Bring to a boil.
6. Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
7. Add vegetables to skillet and bring to a boil.
8. Cook for 3-5 minutes or until vegetables are tender - crisp.
9. Serve over rice.

Reviews

[Arthur G.]

This excellent recipe was originally from Ms Mankika Misra (Miami Fla.) who won a national prize for it. One of the best Thai Chicken Curry recipe's made public. Is best over a bed of Basmati rice.

 

[rgg39840]

This was a $2000 Winner in Bake-Off Contest 35.<br/><br/>I just stumbled across the recipe used as a bookmark in an old book and was trying to find it on line rather than typing it.

 

[averybird]

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!

 

[Starrynews]

Delicious! The seasonings were wonderful all together. I omitted the salt (personal preference) and used carrots, green peppers, and onions for the vegetables. Leftovers reheated wonderfully the next day. Thanks for sharing!

 

[Tess 2]

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.