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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (727g) Recipe makes 2 servings The following items or measurements are not included below: kaffir lime leaves 1 stalk lemongrass |
||
| Calories 1029 | ||
| Calories from Fat 688 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 76.5g | 117% | |
| Saturated Fat 39.8g | 198% | |
| Monounsaturated Fat 16.9g | ||
| Polyunsaturated Fat 13.7g | ||
| Trans Fat 0.2g | ||
| Cholesterol 92mg | 30% | |
| Sodium 2493mg | 103% | |
| Potassium 1411mg | 40% | |
| Total Carbohydrate 51.6g | 17% | |
| Dietary Fiber 9.7g | 38% | |
| Sugars 35.7g | ||
| Protein 44.0g | 88% | |
Spicy Thai Chicken and Vegetables
By: ~Rita~
Jan 21, 2003
This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).
SERVES 2 -4
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 peppers, sliced very fine deviened and seeded
- 1/4 cup toasted pine nuts
Directions
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.
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More recipes like this one:
Chicken With Sun-Dried Tomatoes and Capers
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Kaytydid
On Feb 18, 2008
Very good. Try adding some salt and cayenne pepper. It really makes the flavors come alive.
From: Bergy
On Feb 10, 2003
Wonderful flavor - I served the chicken over plain buttered noodles with steamed broccoli & Cauliflower on the side. Next time I won't bother with the zucchini I don't think it does much for the flavor.The Pine nuts are a nice touch. I used 4 healthy tsps of hot chili flakes to heat it up and it was perfect. I had to use dried lemon grass ( 1 1/2 tsp) and dried Kafir Lime leaves ( 2) as fresh are not available here. To the chef thank-you and good luck in the contest this recipe is a real winner
From: Skipper/Sy
On Feb 14, 2003
Since I love Asian cooking, this recipe is perfect for my tastes! Many Thai recipes use lots of "Hot" chilis. However, I toned this recipe down a bit by using medium hot peppers. Also, I used less Fish Sauce (which is Anchovies based). If you are looking for the taste of coconut and curry, this is the recipe to try.
From: Sue L
On Feb 11, 2003
This was easy enough to prepare and had a velvety texture from the coconut milk with a heady aroma of lemongrass. Very flavorful and nicely Thai in character. Delicious!
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