Name: Thai Curry Chicken & Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6-8 serving(s)
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

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Recipe by karen

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Thai Curry Chicken & Vegetables created by Starrynews

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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
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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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RECIPE MADE WITH LOVE BY

@karen

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@karen

Contributor

"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."

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tweak by Arthur G.

2/8/2018

Gave credit to original writer. Best method to serve.
review by Arthur G.

2/8/2018

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.
review by rgg39840

6/26/2012

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.
photo by Starrynews

12/9/2009
review by Starrynews

12/8/2009

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!