Ingredients thai style coconut chicken
1 tbsp vegetable oil
1 lb boneless skinless chicken breasts
1 tsp grated lime peel
1 tsp grated gingerroot
1 clove garlic finely chopped
2 fresh serrano chilies or 1 jalapeño chili seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can coconut milk (14 oz.)
1 tsp packed brown sugar
1/2 tsp salt
1 tbsp soy sauce
1 cup sugar snap pea pods
1 medium tomato chopped (3/4 cup)
1 tbsp chopped fresh basil leaves
how to make thai style coconut chicken
In 12-in. nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2-3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 min.
Pour coconut milk over chixken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3-5 min., stirring occasionally, until vegetables are crisp-tender. Stir in tomato.
Spoon into shallow serving bowls; top with basil. Serve with rice.
Comments
Post a Comment