Thai Coconut Chicken and Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I always get the coconut chicken soup when I go to a Thai restaurant. I love the combination of flavors! This is a dish that can be served over white or basmati rice or made thinner by adding additional chicken broth and turned into a soup. Add some paper thin sliced mushrooms and scallions at last minute if you're making the soup. This is also really good with shrimp. Do watch that red curry paste, though- it's spicy!!! 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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