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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%
detailed view... how is this calculated?

Spicy Thai Chicken and Vegetables

Recipe #52068 | 35 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: artistclogger

On Jul 28, 2009

Super tasty recipe! Made a few substitutionss to make it a "lite" recipe--used only half of the coconut milk, adding 1/2 tbsp cornstarch to thicken the sauce; and used only 1 tbsp fish sauce (to reduce sodium content and "fish" flavor--our personal preference). Tried it with breasts and thighs, and the breasts taste better. Used a hot, Madras curry powder and the flavors melded well. We will certainly be making this again, and for company in our "international gourmet" group. Have made it with with green and yellow zucchinis (both very colorful), and have tried it substituting galangal powder (1/2 tbsp) for the lemongrass which tasted great also. Thanks,Rita for a fantastic recipe!

1 person found this review helpful

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From: Kaytydid

On Feb 18, 2008

Very good. Try adding some salt and cayenne pepper. It really makes the flavors come alive.

1 person found this review helpful

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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.

5 people found this review helpful

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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!

4 people found this review helpful

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