Friday, January 20, 2012

Thai Curried Coconut Chicken


Note: Somewhere in the deep deep dark recess of my mind, I may of learned something from Iron Chef shows or Chef Ramsey shows as I have never eaten Thai Food let alone Cook it. This recipe came from an area that is so far removed from my comfort zone it is not funny. However with some of the food supplies that were generously given this month, I just knew all this things would come together to create a wonderful Thai dish.

It was a HUGE success where everyone, including my sister who instantly recognized it as a Thai dish loved it. One exception was hubby but he had never ever liked his meat sweet by any measure in his meals. So I don't think his opinion counted,

I also can not say how Thai this dish really is or if I Americanized it substantially.


Thai Curried Coconut Chicken

4 or 5  carrots cut in 1 inch pieces
1 Tablespoon Olive Oil
1/2 cup Thai Peanut Marinade
2 Chicken Breasts Cut in small 1 inch pieces
2 Tablespoons Curry Powder
1 can coconut milk
1/2 cup coconut flakes

Rice
Baking Powder Biscuits



Clean and Cut fresh carrots into 1 inch pieces and cook by themselves in a pan gently boiling for 15 minutes.

In meantime while carrots are cooking, heat olive oil to 325 degrees in electric skillet. Add Chicken pieces and stir until white on all sides ( about 3 minutes)

Add Thai peanut sauce to chicken, stirring in really well to coat all chicken pieces. Add curry powder and stir in really well.
Add coconut flakes and cooked carrots, stirring in really well.

Slowly add coconut milk stirring constantly. Turn heat down but make sure it gently bubbles still for about 10 minutes stirring often.

Serve over white rice with biscuits on the side.