"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai Coconut Chicken Recipe

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This recipe for Thai Coconut Chicken, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound skinless chicken breast sliced into bite-sized pieces, 1/2 cup chicken broth, 1 (13 1/2 ounce) can light coconut milk (regular coconut milk can be used but adds to the calories and fat), 1/2 to 1 T. Thai red curry paste, 1/4 cup fresh basil leaves shredded, 1/2 cup English peas (optional), 1/2 cup canned water chestnuts, 2-3 T fish stock, 1-2 chicken bouillon cubes, 2 T. brown sugar, 3 limes quartered (optional), 1 cup uncooked white or jasmine rice.

Directions:
Directions:
In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine. Saute the chicken until cooked through. Add the rest of the ingredients except the rice and simmer for about 10 minutes (or until the peas are cooked and the sauce has reduced and thickened to desired consistency). Serve over hot rice with lime wedges. If desired, mix the rice and curry together and let it sit for five to ten minutes so that the rice will absorb some of the liquid.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This reminds us of visits to warm islands.

 

 

 

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