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Thai Coconut Chicken

Wesly.Paul's picture
Ingredients
  Dry jasmine rice 2 Cup (32 tbs)
  Water 3 Cup (48 tbs)
  Boneless skinless chicken breast halves 1 1⁄2 Pound, cubed
  Curry powder 1 Tablespoon
  Asparagus 2 Cup (32 tbs) (1 inch pieces)
  Snow peas 1 Cup (16 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped green onion 1 Cup (16 tbs)
  Canned coconut milk 14 Ounce
Directions

1. 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.

2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.

3. 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Feel: 
Smooth
Method: 
Stir Fried
Dish: 
Dry Curry
Occasion: 
Christmas, Wedding
Ingredient: 
Chicken
Preparation Time: 
12 Minutes
Cook Time: 
50 Minutes
Ready In: 
62 Minutes
Servings: 
4

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1 Comment

shantihhh's picture
Tom Kha Gai is always a popular soup with Western palates. However, I have never seen curry powder used to make this dish. Thais use curry paste. Most of the time pre-mixed curry powders are of Chinese or Indian origination and contain non-Thai spices, but I am sure this is tasty, but not so real Thai-taste.