Recipes for the Cooking Impaired: Thai Coconut Chicken
Tonight (New Year's Eve) I was bold and attempted "cuisine" -- this turned out surprisingly well! Bold (for us) flavors, a hint of "presentation" in the serving... it was definitely a step outside of my comfort zone, but what a payoff! ALL the kids ate it, and one went back for seconds. There is very little left over.
Thai Coconut Chicken Curry
You can prep this in advance, and have it ready in just the time it takes to cook the rice.
Jasmine rice for 6 (package directions) -- add a pat of butter and some salt when cooking
6 chicken breast halves, cubed
Salt & pepper to taste
1 Tb olive oil
2 Tb curry powder
1 can (13-14oz) coconut milk
3 cups Asparagus, cut to 2-in
2 cups snow peas
2 cups green onions, cut to 1-in
1 cup shredded carrot
1 Tb olive oil
Salt & pepper to taste
Start the rice first -- it will take the longest to cook. When the rice is almost done, start the chicken. Place the cubed chicken in a bowl with the curry powder, salt and pepper. Stir until coated. Heat the oil in a large saucepan or skillet, and stir-fry the cubed chicken until there is no pink left. Add the coconut milk and simmer while you stir fry the vegetables.
In another large saucepan or wok, heat the olive oil for the vegetables. Add the vegetables, salt & pepper, and stir fry for about 2 minutes or until crisp-tender.
To serve, layer vegetables over rice, and top with chicken.
This recipe makes (to my thinking) a LOT of sauce. That, and the color of the sauce (a dijon mustard yellow) was a bit of a surprise. However, the jasmine rice was fluffy and fragrant, the vegetables crisp and colorful, and the chicken tender and slightly sweet-spicy. The kids all ate it and expressed a desire to have it again in the future.
Serves: 6 regular people (or 4 with a little leftover if you have teenagers)
Serve with: Riesling or a fruity lemonade
Thai Coconut Chicken Curry
You can prep this in advance, and have it ready in just the time it takes to cook the rice.
Jasmine rice for 6 (package directions) -- add a pat of butter and some salt when cooking
6 chicken breast halves, cubed
Salt & pepper to taste
1 Tb olive oil
2 Tb curry powder
1 can (13-14oz) coconut milk
3 cups Asparagus, cut to 2-in
2 cups snow peas
2 cups green onions, cut to 1-in
1 cup shredded carrot
1 Tb olive oil
Salt & pepper to taste
Start the rice first -- it will take the longest to cook. When the rice is almost done, start the chicken. Place the cubed chicken in a bowl with the curry powder, salt and pepper. Stir until coated. Heat the oil in a large saucepan or skillet, and stir-fry the cubed chicken until there is no pink left. Add the coconut milk and simmer while you stir fry the vegetables.
In another large saucepan or wok, heat the olive oil for the vegetables. Add the vegetables, salt & pepper, and stir fry for about 2 minutes or until crisp-tender.
To serve, layer vegetables over rice, and top with chicken.
This recipe makes (to my thinking) a LOT of sauce. That, and the color of the sauce (a dijon mustard yellow) was a bit of a surprise. However, the jasmine rice was fluffy and fragrant, the vegetables crisp and colorful, and the chicken tender and slightly sweet-spicy. The kids all ate it and expressed a desire to have it again in the future.
Serves: 6 regular people (or 4 with a little leftover if you have teenagers)
Serve with: Riesling or a fruity lemonade