Ingredients for Spicy Thai Chicken And Vegetables
- Curry
- 1 (13.5 ounce) can full-fat coconut milk
- Chicken Broth
- Kaffir Lime Leaves
- Fresh Basil
- Fresh Cilantro
- Lemongrass
- 1/4 cup fish sauce
- 2 tablespoons brown sugar
- Peanut Oil
- Gingerroot
- 1/2 cup chopped onion
- 1 teaspoon grated garlic
- Red Pepper
- Zucchini
- Chicken Breasts
- Chili Pepper
- Pine Nuts
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How to Make Spicy Thai Chicken And Vegetables
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup fish sauce, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 teaspoon grated garlic, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, and 1/4 teaspoon red pepper flakes. Bring to a simmer over medium heat and cook for 5 minutes.
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add 1/2 cup chopped onion, 2 cloves minced garlic, 1 inch piece of ginger (minced), and 1-2 red bell peppers (sliced). Sauté until crisp-tender, about 5 minutes. Add the sautéed vegetables to the coconut milk mixture.
- Add 1 tablespoon vegetable oil to the skillet. Add 1 pound boneless, skinless chicken breasts (sliced into 1/2 inch strips). Cook until browned, about 2-3 minutes per side. Add the chicken to the coconut milk mixture.
- Add 1-3 Thai chili peppers (finely minced or sliced), depending on your desired spice level. Start with one and add more to taste.
- Simmer the mixture for 5 more minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Serve hot over cooked jasmine rice.
- Garnish with 1/4 cup toasted pine nuts.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
95g
Fat
223g
Carbs
13g
