I found this recipe from Mel's Kitchen Cafe. I doubled it last night for my family and they loved it! There was only enough left over for Paul and I to have it for lunch today. I served mine with brown rice (much healthier than white) and edamame. I followed the recipe exactly and it was perfect!
*Serves 4
INGREDIENTS:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder (yellow)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
Recipe Source: adapted from Better Homes and Gardens
2 comments:
You can leave out the cornstarch...I did tonight and it made it feel and look more Thai. Easier to pour over rice...so good.
We had it tonight too! My kids LOVED it.
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