Thai Coconut Chicken 

I think I like to make Thai food lately! When I look at my blog posts there are a couple recipes already! But I am still going to share this one with you since it was very tasty. I was missing some ingredients but it was fine. I think that a lot of Thai chicken is very similar in ingredients & flavour. One of the things I liked about this recipe was that the ingredients are not difficult to find in a regular grocery store. Chicken breasts, some vegetables, coconut milk etc. The two ingredients I didn’t have handy were the fresh cilantro & Serrano peppers. I just used some hot sauce & left out the cilantro. This dish has a lot of broth which is so good over rice! Or I suppose you could just eat it like soup!  Very quick to make so that when you get home hungry it won’t be long until dinner!

Here is the link to the original recipe but I will post what I did! The original recipe was from the Betty Crocker website

http://www.bettycrocker.com/recipes/thai-style-coconut-chicken/1273016a-f6f7-42f7-acf5-70e80584324e

Here is my recipe

Adapted from Thai-Style Coconut Chicken from bettercrocker.com

Thai Coconut Chicken Breasts

Makes 4 servings

Ingredients 

4 bonless less chicken breasts

1 tbsp oil

1 tsp grated lime peel

1 tsp ground ginger

1 clove garlic, minced

1 can coconut milk

1 tbsp brown sugar

1 tbsp soya sauce

1 tbsp hot sauce ( any kind you have around )  if desired

2 cups snap peas, trimmed & cut in half

1 tomato, chopped

2 cups spinach, optional   *** I just happened to have some & I like adding spinach to up the nutrient factor of saucy foods!!! It cools down & doesn’t really effect the taste

Salt to taste
Method 

1. Cut the chicken breasts into bite size pieces

2. Put the oil into a skillet then add the cut up chicken. Saute the chicken until completely cooked

3. Add the coconut milk to the pan mix well

4. Stir int the brown sugar, soya sauce, hot sauce & again mix well

5. Add the snap peas, stir well & cook for afew minutes

6. Add the chopped tomatoes, stir

7. Add the spinach, stir until wilted

8  Salt to taste

Continue cooking for at least 15 minutes to blend all the flavours. I cooked it longer in a medium heat to reduce the broth a bit.

Serve with cooked rice or rice noodles that have been softened





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