Spicy Thai Chicken And Vegetables Recipe

Name: Spicy Thai Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon curry; 1 (14 ounce) can coconut milk, unsweetened; 1/2 cup chicken broth; 2 kaffir lime leaves, thinly sliced; 5 leaves fresh basil, ripped in half; 1 tablespoon fresh cilantro; 1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 2 tablespoons peanut oil (separated in half); 1 slice gingerroot, sliced finely; 1 onion, sliced; 2 cloves garlic, minced; 1 red pepper, sliced; 1 medium zucchini, sliced in circles; 2 chicken breasts, sliced; 1 -2 hot chili pepper, sliced very fine deviened and seeded; 1/4 cup toasted pine nuts

Servings: persons

1 tablespoon curry
1 (14 ounce) can coconut milk, unsweetened
1/2 cup chicken broth
2 kaffir lime leaves, thinly sliced
5 leaves fresh basil, ripped in half
1 tablespoon fresh cilantro
1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil (separated in half)
1 slice gingerroot, sliced finely
1 onion, sliced
2 cloves garlic, minced
1 red pepper, sliced
1 medium zucchini, sliced in circles
2 chicken breasts, sliced
1 -2 hot chili pepper, sliced very fine deviened and seeded
1/4 cup toasted pine nuts

1
In a sauce pot simmer first 10 ingredients for 5 minutes.
2
In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
3
Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
4
Add the amount chili peppers to pot according to how hot you like your food!
5
Simmer for 5 more minutes.
6
Serve with cooked jasmin rice.
7
Topped with toasted pine nuts.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon curry, 1 (14 ounce) can coconut milk, unsweetened, 1/2 cup chicken broth, 2 kaffir lime leaves, thinly sliced, and more.

Yes, Spicy Thai Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Thai Chicken And Vegetables

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