Easy Thai Coconut Chicken Curry - ThinnerTimes

MiladyB · 02-23-2007, 05:24 PM

This was delicious! Family also loved it. I ended up putting a bit of the peanut butter that I bought from www.Bellplantation.com in with this and it was great!

This is a very simple skillet meal. You can use any Thai seasoning or curry you like.
There are jars of Thai curry paste on the market of various types, or you can use a
powdered mixture. My favorite powder for this dish are Penzeys* Sate Seasoning mix,
which is really yummy.

INGREDIENTS:

* 1-lb skinless chicken breasts or thighs, cut in bite-sized pieces
* 1/2 medium onion (optional, but I like it), chopped
* 1 medium red Bell pepper, chopped
* 12 oz fresh or frozen green beans
* 1 can coconut milk (can use light or regular)
* Thai spices as described above to taste (depends on heat)
* Salt or seasoning salt to taste

PREPARATION:
For maximum efficiency:

1. Heat some oil (I included 1 T in the nutritional info below) in the pan - olive,
coconut, peanut, or high-oleic safflower oil all work well. Amount depends upon size
of pan - you want a thin coating on the bottom.

2. Chop onion, and add.

3. Chop pepper and add. Stir. Cook until onion is getting soft, if it isn't already.

4. Add the green beans.

5. While that is cooking, chop the chicken.

6. Add the spices (including the salt). The amount will depend upon the spice.
For example, with Penzey's Sate' Seasoning, I use about 4 t, but for a hot paste,
more like 2 t. It just depends upon how spicy the blend is and how spicy you like your
food. Stir until the you start to smell the spices.

7. Add the chicken. Stir until almost cooked through.

8. Add the coconut milk. (Note: this makes a fairly soupy curry. If you want it thicker,
just add maybe 2/3 of the can.) Bring it to a boil, and simmer for 3-5 minutes.

Serving Suggestion: Serve over Cauliflower Rice.

This recipe calls for 4 servings, but I calculated the nutritional information based
on 6 servings and lite coconut milk: Cal: 170 Fat: 6.5 Carbs: 8.5 Protein: 20

2Bhealthy · 03-07-2007, 10:20 PM

I loosely followed your recipe, substituting sugar snap peas for the green beans. Added carrots, a little potato, garnisehed w/ green onion and chopped peanut. ( I also put in peanut butter like you did). I used left over chicken legs. It came out very good!Thanks for the idea

MiladyB · 03-08-2007, 05:12 AM

You're welcome Jen, that sounds like a delicious variation of this recipe!! I love it when people play around with the recipes and come up with some new and delicious variations. Thanks for sharing.