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Coconut Curry Thai Chicken Recipe

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This recipe for Coconut Curry Thai Chicken, by , is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bethany Packard

Category:
Category:

Ingredients:  
Ingredients:  
Coconut Curry Sauce:
1 (13.5 oz) can Coconut Milk
1 T. Thai Curry paste
2 T. Fresh Ginger, minced (1 T. powdered ginger)
3 cloves Garlic, minced
Salt and Fresh Ground Pepper
1/3 c. Brown Sugar

Chicken:
1 Sweet Onion, chopped
1 lb. Chicken Breast, cut in small pieces
Salt and pepper
2 T. Curry Powder
2 T. Peanut Butter
1 c. Roasted Red Peppers, thinly sliced
1 c. Scallions (white and green part), thinly sliced

Directions:
Directions:
For Sauce: combine all ingredients. Adjust to taste. Set aside.

For Chicken: Coat lg. skillet w/ cooking spray, add onions. Cook
until transparent and beginning to brown, about 5-­10 minutes. Add
the chicken, season with s/p and stir in curry powder. Saute
chicken until lightly browned.  Add peanut butter and allow to
melt, coating the chicken.  Add the peppers and scallions and
season with salt and pepper to taste. Saute for a few minutes just to
release the flavors. Pour sauce over the chicken and vegetables, stir
gently.  Cook until warmed through.  Serve over rice or 8 oz.
linguine. Garnish with fresh chopped mint and cilantro, and lime
wedges.
(Serves four or more)

 

 

 

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