Recipe

Chicken With Peanut Curry Sauce And Coconut Rice Recipe

	Crabhappychick / All my dishes 1 year, 5 months ago A quick and easy Thai-style dish with yummy coconut and peanut flavors. Rich, creamy and delicious. Great leftovers, too! Got the recipe from one of those little cookbooks at the grocery store checkout. Prep:5m Cook:10m Servings:6	Crabhappych
	easy thai curry chicken veggies

Does this look good? Yeah! / Nope

Fans

minitindel

Ingredients

2 tablespoons canola oil

1 1/2 pounds boneless, skinless chicken breasts, cut into 1" cubes

salt and pepper, to taste

8 ounces frozen green beans, cut in 1" pieces (I use fresh)

8 ounces red and green bell pepper, cut into strips (you can use frozen if you wish to save time)

1 1/2 cups light coconut milk

1/2 cup chicken broth

1 tablespoon green curry paste, or red (I use green)

1/3 cup chunky peanut butter

2 tablespoons brown sugar

2 tablespoons lime juice, fresh

3/4 cup light coconut milk

1 cup chicken broth

1/2 lime, juiced

2 cups instant rice

1/4 cup shredded coconut meat, toasted

Directions

Heat oil in frying pan. Add chicken and saute until cooked through. Add green beans and peppers and cook another 3 minutes.

While chicken cooks, start the sauce. In mixing bowl, whisk together coconut milk, broth, curry paste, peanut butter, brown sugar and lime juice. When chicken is cooked, pour sauce over all and stir to combine. Turn heat up to high and bring to boil stirring occasionally. Reduce heat & simmer until sauce thickens slightly, about 6-8 minutes. Serve over coconut rice.

Coconut Rice: In medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to boil. Remove from heat and cover for 7-9 minutes. Fluff and stir in toasted coconut.

Recent Gawkers