This dish is Thai-inspired and has tender coconut chicken in a tasty sauce made with Thai red curry paste, coconut milk, and fragrant spices. It's a tasty and filling meal when served over fragrant jasmine rice with fresh green beans.
Ingredients: 4 boneless, skinless chicken breasts. 1 can 13.5 oz coconut milk. 2 tablespoons Thai red curry paste. 2 tablespoons fish sauce. 1 tablespoon brown sugar. 1 cup green beans, trimmed. 2 cups cooked jasmine rice. 2 tablespoons vegetable oil. Salt and pepper to taste. Chopped cilantro for garnish.
Instructions: Coconut milk, Thai red curry paste, fish sauce, and brown sugar should all be mixed together well in a bowl. Salt and pepper the chicken breasts and then cut them up into small pieces. Put the vegetable oil in a big skillet and heat it over medium-high heat. It will take about 5 to 6 minutes of cooking after adding the chicken pieces until they are browned on all sides. Cover the chicken in the pan and pour the coconut milk mixture over it. Mix everything together, then bring it to a simmer. Bring the sauce and chicken to a simmer over medium-low heat. Allow the chicken to cook through and the sauce to thicken for about 15 to 20 minutes. While the chicken is cooking, steam or blanch the green beans for three to four minutes, until they are soft but still crisp. Put the Thai coconut chicken on top of cooked jasmine rice. Add steamed green beans and chopped cilantro on top of the rice.
Prep Time: 15 minutes
Cook Time: 25 minutes
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