I like Thai food but haven't ever tried cooking it at home, except for an easy boxed Pad Thai we used to always buy. I saw this recipe in Rachel Ray's Everday Magazine and gave it a try. It was easy and good and now that I know Joe will eat this, I will probably try more.
I'd love to hear anyone else's Thai recipes too!
Coconut Curry Chicken
1 1/2 c. white rice (I actually bought Trader's Joe's brown jasmine rice)
2 t. curry powder
1 13.5 oz. can coconut milk
4 skinless boneless chicken breasts cut into strips
2 t. five spice powder
In a medium saucepan, bring 3 1/4 c. salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five spice powder and 1/2 teaspoon each of salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stiry fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
4 comments:
mmm, I bought coconut milk at the grocery store yesterday. I'm going to try it this week. what did you serve it with?
i think i just made steamed green beans with it.
as an fyi, sara made it this weekend and used light coconut milk (i used regular because that's what joe bought) and said it didn't have the sweet coconut milk taste.
I made it last night with the light coconut milk and it really didn't have much flavor at all. So, full coconut milk is clearly key!
that's so interesting that you had the same result amanda! totally has to be the light coconut milk. i'd never cooked with it before. definitely will have to try the recipe again.
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