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Home Salad Goat Cheese With Milk

Thai Coconut Chicken Recipe

Ingredients

How to make it

  • Heat 1 t. of the oil in a large skillet, add the chicken and sprinkle with the salt. Sate until browned and cooked through about 5 minutes. Transfer the plate.
  • Heat remaining 1 t. oil in skillet over low heat, add the onion, garlic and ginger. Saute until fragrant and the onions are soft, about 6 minutes. Stir in the sugar, curry paste and cumin, cook 1 minute, stirring constantly. Add the asparagus, coconut milk and fish sauce, bring to a boil.
  • Reduce heat and simmer, covered until the asparagus is crisp-tender, about 3 minutes.
  • Add chicken and basil, heat through.
  • Serve with the rice.

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The Cook

auntybea Vernon, Canada

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