Thai Curry Chicken & Vegetables |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper. Ingredients:
2 tablespoons olive oil |
1 teaspoon five-spice powder |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon ginger |
1/2 teaspoon pepper |
1/2 teaspoon cayenne pepper |
1 tablespoon soy sauce |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
1 cup chicken broth |
3 teaspoons curry powder |
2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar) |
14 ounces coconut milk (lite will work ok) |
2 1/2 cups mixed vegetables, fresh |
5 cups cooked rice |
Directions:
1. Heat oil over medium-high until hot.
2. Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
3. Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
4. Add chicken broth, curry, vinegar and coconut milk. Stir.
5. Bring to a boil.
6. Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
7. Add vegetables to skillet and bring to a boil.
8. Cook for 3-5 minutes or until vegetables are tender - crisp.
9. Serve over rice.
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