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Thai Coconut Chicken Recipe

July 24, 2006 By Delia

Thai Cocnut.jpg

 

One of the great things about Thai cooking is that you can throw just about anything in with  your curry & it’s going to be great.  And this Thai Coconut Chicken recipe is no exception.  The asparagus mixed with the coconut flavor is delicious & worthy of praise.  Enjoy!

Ingredients:

  • 2 cups dry jasmine rice
  • 3 cups water
  • 1 1/2 pounds skinless, boneless chicken breast halves – cubed
  • 1 tablespoon curry powder
  • 2 cups 1 inch pieces asparagus
  • 1 cup snow peas
  • 1/2 cup shredded carrots
  • 1 cup chopped green onions
  • 1 (14 ounce) can coconut milk

What’s Next:

In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.

In a medium size bowl, combine the chicken and curry powder, and toss to coat.
Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes.

Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

 

Eat well & Laugh often!

Filed Under: Yummy Can't Say No Chicken Recipes

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