Thai Coconut Curry Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I really love Thai food and this is one of my favorite dishes. The sweetness of the pineapple and coconut plays well with the spice of the curry. You can substitute shrimp for chicken. Delicious served over jasmine rice. Enjoy! Ingredients:
1 lb chicken breast |
1 medium onion |
1 red bell pepper |
12 ounces frozen green peas |
12 ounces canned pineapple |
2 tablespoons oil |
1 garlic clove |
3 teaspoons thai spices |
1 teaspoon sweet curry |
2 teaspoons fish sauce |
1 (8 ounce) can light coconut milk |
1 (8 ounce) container vanilla yogurt |
1 piece dried ginger (or fresh) |
1 cinnamon stick |
salt & pepper |
jasmine rice |
cashews (optional) |
Directions:
1. Heat oil in a heavy saucepan
2. Chop garlic, onion and bell pepper. Add to pan and cook until brown and soft.
3. Chop pineapple into bite sized pieces and add to pan.
4. Add the curry, fish sauce and thai spices (I like Penzeys Thai Sate seasonings) and stir.
5. Cut the chicken into bite sized pieces, lightly season with salt and pepper, add to pan and brown on all sides.
6. Add coconut milk and yogurt. Bring to a boil then turn it down to a simmer.
7. Add green peas, ginger and cinnamon stick.
8. Let simmer for 10-15 minutes.
9. Remove cinnamon stick and dried ginger root.
10. Serve over rice and top with chopped cashews if desired.
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