Thai Coconut Chicken and Rice

piątek, 24 stycznia 2014

Thai Coconut Chicken and Rice

Time: 30 mins

Ingredients

  • 4 boneless skinless chicken breast halves, sliced into thin strips
  • 1 (13 1/2 ounce) can coconut milk
  • 1/2 cup chicken broth
  • 2 -3 tablespoons fish stock
  • 2 tablespoons brown sugar
  • 1 -2 chicken bouillon cube
  • 1/4 cup fresh basil leaf, chiffonade
  • 1/2 cup frozen English peas
  • 1/2 cup canned water chestnut
  • 1/2-1 tablespoon Thai red curry paste
  • 2 limes, quartered

Directions

  • 1 In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
  • 2 Saute the chicken until cooked through.
  • 3 Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
  • 4 Serve over hot cooked basmati or white rice.
  • 5 (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.

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