Chicken in Thick Coconut Milk Sauce (Thai)

Photo by Karen G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    breasts thinly sliced chicken breast

  • 4

    kafir lime leaves or lime juice

  • 8

    cups unsweeteed coconut milk (4 cans)

  • 8

    tablespoons red curry paste

  • 4

    tablespoon fish sauce

  • 4

    tablespoons ground roasted peanuts

  • 4

    tablespoon sugar (agave)

  • 1

    lg onion

  • 4

    tablespoon basil

  • 4

    tablespoon ginger

  • 1

    clove garlic

  • bell pepper, broccoli, bamboo shoots, zucchini,sugar snap peas any veg

  • 2

    teaspoon lime zest

  • 4

    TBS Rice Vinegar

Directions

1. Put half coconut in wok. Heat up and add curry paste. Stir to dissolve. Cook at high heat for 5 -6 min or until oil in coconut rises to the top. Add fish sauce, second half of coconut, and chicken. Reduce heat to med-high and stir; cook for one minute. 2. Add ground peanuts, 1/2 lime juice, zest, ginger, garlic and sugar. Stir, turn heat to high for 8-10 minutes. Stir occasionally until liquids have reduced and mantle shows. Reduce heat to med-low and let simmer for 3-4 minutes, adding onions, basil and veg. 3. Serve with rice.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: