Coconut Curry Thai Chicken
From: Food Network
My friend Tracy made this recipe for us this weekend, and it was quite tasty. I think she halved all the curry measurements, though, and it was still pretty spicy, so maybe adjust that to your tastes.
Coconut Curry Sauce:
1 (13.5 oz) can light coconut milk
1 Tbsp Thai curry paste
2 tsp minced fresh ginger
3 cloves garlic, minced
Dash Cayenne pepper
kosher salt and fresh ground black pepper
Chicken:
8 oz whole wheat pasta (we used rice noodles)
olive oil cooking spray
1 lb boneless, skinless chicken breasts, cut into small pieces
kosher salt and fresh ground black pepper
2 Tbsp curry powder
2 Tbsp peanut butter
1 cup thinly sliced roasted red peppers (we used red bell pepper)
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
chopped fresh mint and cilantro leaves for garnish
lime wedges for serving
For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
My friend Tracy made this recipe for us this weekend, and it was quite tasty. I think she halved all the curry measurements, though, and it was still pretty spicy, so maybe adjust that to your tastes.
Coconut Curry Sauce:
1 (13.5 oz) can light coconut milk
1 Tbsp Thai curry paste
2 tsp minced fresh ginger
3 cloves garlic, minced
Dash Cayenne pepper
kosher salt and fresh ground black pepper
Chicken:
8 oz whole wheat pasta (we used rice noodles)
olive oil cooking spray
1 lb boneless, skinless chicken breasts, cut into small pieces
kosher salt and fresh ground black pepper
2 Tbsp curry powder
2 Tbsp peanut butter
1 cup thinly sliced roasted red peppers (we used red bell pepper)
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
chopped fresh mint and cilantro leaves for garnish
lime wedges for serving
For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
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