THAI COCONUT CHICKEN AND RICE
I always get the coconut chicken soup when I go to a Thai restaurant. I love the combination of flavors! This is a dish that can be served over white or basmati rice or made thinner by adding additional chicken broth and turned into a soup. Add some paper thin sliced mushrooms and scallions at last minute if you're making the soup. This is also really good with shrimp. Do watch that red curry paste, though- it's spicy!!!
Provided by crispychick
Categories Curries
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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 and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
- Serve over hot cooked basmati or white rice.
- (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
Nutrition Facts : Calories 199.2, Fat 12, SaturatedFat 9.4, Cholesterol 37.9, Sodium 249.2, Carbohydrate 9.8, Fiber 1.2, Sugar 4.7, Protein 14.7
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