COCONUT CURRY THAI CHICKEN
Provided by Susannah Locketti
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
- For the chicken: Cook the whole-wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
- Coat a large nonstick skillet with cooking spray and add onion. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
- Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
- Pour the coconut milk sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
- SUZY'S SERVING OPTIONS: (Serves 4 or more - can be doubled easily)
- Family Style ¿ Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
- Low Carb Diets ¿ On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
- Individual Plates: Each serving is 2 ounces dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
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Sabbir Rijon
[email protected]This recipe is not worth the effort. It's bland and boring.
Adil sharaze
[email protected]The chicken was a bit dry. I think I overcooked it.
Bruce
[email protected]I found the sauce to be a bit too thin. I would have preferred it to be thicker and creamier.
Xheikh Sami
[email protected]This dish is a bit too spicy for me, but I still enjoyed it.
Meera stars
[email protected]I would definitely recommend this recipe to anyone who loves Thai food.
Arsalan Joshee
[email protected]This is one of my favorite recipes. I make it all the time.
Saeed Ulhaq mashwanii
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it without complaint.
Chloe Brown
[email protected]I'm not a huge fan of coconut, but I really enjoyed this dish. The coconut milk adds a subtle sweetness that balances out the spice.
Rich Hinson
[email protected]This is a great recipe for a party or potluck. It's easy to double or triple the recipe to feed a crowd.
Toslim Ahmed
[email protected]I followed the recipe exactly and it turned out great. The sauce is rich and creamy, and the chicken is fall-off-the-bone tender.
jennifer arzt
[email protected]I love the vibrant colors of this dish. The red bell peppers, green onions, and cilantro really make it pop.
shahnwaj siddiqui
[email protected]This dish is easy to make and comes together quickly. I had it on the table in under 30 minutes. Perfect for a weeknight meal.
King Parker
[email protected]I'm not usually a fan of curry dishes, but this one is an exception. The coconut milk mellows out the spice, making it more accessible to my palate. And the chicken is cooked perfectly.
Joel Dodge
[email protected]This coconut curry chicken is a complete delight! The chicken is tender and juicy, the sauce is creamy and flavorful, and the vegetables add a nice crunch. I especially love the hint of sweetness from the coconut milk.