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