Thai Coconut Chicken
A deliciously simple Thai chicken stir-fry with asparagus, snow peas, carrot and green onions in a coconut milk sauce. Your family will ask for this curried chicken dish again and again.
1 tablespoon curry powder
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1/2 tablespoon peanut oil
2 cups sliced asparagus, cut into 1-inch pieces on the diagonal
1 cup fresh snow peas
1 large carrot, shredded
4 green onions, sliced
1 (14-ounce) can light coconut milk
Hot cooked rice for accompaniment
- In a medium size bowl, combine chicken and curry powder; toss to coat.
- Heat oil in wok or large skillet over high heat. Stir-fry chicken until golden brown. Add asparagus, snow peas, carrots and green onions and cook for 3 minutes. Add the coconut milk and bring to a boil.
- Serve over hot, cooked rice.
Makes 4 servings.