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Tuesday, August 3, 2010

Easy Thai Coconut Curry Chicken

My mom found this recipe online after eating some at a Chinese place the other night. It was very good! We fixed all the veggies in the recipe on the side and let each add it if we wanted and served it over linguine noodles. Enjoy!!

•1 lb. skinless chicken breasts or thighs, cut in bite-sized pieces
•1/2 medium onion chopped
•1 medium red Bell pepper, chopped
•12 oz. fresh or frozen green beans
•1 can coconut milk (can use light or regular)
•Thai spices as described above to taste (we just bought some seasoned chicken instead of buying spices)
•Salt or seasoning salt to taste

1) Heat some oil in the pan -- olive, coconut, peanut, or high-oleic safflower oil all work well. Amount depends upon size of pan; you want a thin coating on the bottom.
2) Chop onion, and add.
3) Chop pepper and add. Stir. Cook until onion is getting soft, if it isn't already.
4) While that is cooking, chop the chicken.
5) Add the spices (including the salt). The amount will depend upon the spice. Stir until the you start to smell the spices.
6) Add the chicken. Stir until almost cooked through.
7) Add the coconut milk. (Note: this makes a fairly soupy curry. If you want it thicker, just add maybe 2/3 of the can.) Bring it to a boil, and simmer for 3 to 5 minutes.

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