Spicy Thai Chicken and Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers). Ingredients:
1 tablespoon curry |
1 (14 ounce) can coconut milk, unsweetened |
1/2 cup chicken broth |
2 kaffir lime leaves, thinly sliced |
5 leaves fresh basil, ripped in half |
1 tablespoon fresh cilantro |
1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced |
3 tablespoons fish sauce |
2 tablespoons brown sugar |
2 tablespoons peanut oil (separated in half) |
1 slice gingerroot, sliced finely |
1 onion, sliced |
2 cloves garlic, minced |
1 red pepper, sliced |
1 medium zucchini, sliced in circles |
2 chicken breasts, sliced |
1 -2 hot chili pepper, sliced very fine deviened and seeded |
1/4 cup toasted pine nuts |
Directions:
1. In a sauce pot simmer first 10 ingredients for 5 minutes.
2. In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
3. Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
4. Add the amount chili peppers to pot according to how hot you like your food!
5. Simmer for 5 more minutes.
6. Serve with cooked jasmin rice.
7. Topped with toasted pine nuts.
|
|