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Thai Coconut Chicken

 
  • curry powder
  • 1 1/2 pounds skinless, boneless chicken cut in strips or cubed
  • 2 carrots shredded
  • 1 leek cut diagonally
  • 1 cup chopped green onions
  • 1 green pepper
  • 1 (14 ounce) can coconut milk
  • 2 cups dry jasmine rice
 
  1. Cook the rice according to package directions.
  2. In a medium size bowl, combine the chicken and curry powder and toss to coat. Depending on the level of spice you like add as much or little curry powder to suit your taste. I normally put about 5 - 7 tablespoons.
  3. Saute the coated chicken with oil over medium high heat for 4 minutes. Add the vegestables and cook until vegetables are cooked. Add the coconut milk and heat through.
  4. Serve over cooked rice.
 

May be able to use other vegestables like:

  • snow peas
  • asparagus
  • lemon grass
  • Cashews

© 2003–2022 The Redmond Family. All rights reserved.
www.redmondfamily.com/Family_resources/Recipes/Meat_Dishes/Thai_Coconut_Chicken