Here’s a delightfully easy and tasty chicken dish that will spice up your normal dinner roster. The coconut milk makes the chicken incredibly succulent and the Thai curry packs in the flavor. Not bad for a Monday night meal.
Coconut Curry Chicken and Vegetables
1 (13.5 ounce) can light coconut milk
3 teaspoons Thai red curry paste
2 chicken breasts, cut into thin strips
2 tablespoons sesame oil
2 cups diced red potatoes (about 4 small potatoes)
1 small yellow onion, sliced thinly (yield 1 cup)
salt and freshly ground pepper
1 red pepper, diced (about 1.5 cups yield)
3 cloves garlic, crushed
1 cup baby corn (admittedly I would have used the whole can, had I not eaten half by now)
1 teaspoon arrow root
1 lime, juiced
In a medium sauce pan, combine coconut milk, 1/2 cup water, and curry paste. Mix and then bring to a simmer. Add chicken and cook for about 6-8 minutes until just done. Remove chicken with a slotted spoon and set aside. Bring coconut mixture to a boil. Boil about 10 minutes to reduce.
Meanwhile, in a saute pan add sesame oil and bring to medium-high heat. Add red potato and season with salt and pepper. Cook about 10 minutes stirring from time to time and then add in onion and cook an additional 2 minutes. Cover pan and allow to steam for 3-4 minutes then add in red pepper. Cover and cook another 3-4 minutes. Then add in garlic and baby corn and toss ingredients together. Cover with coconut- curry sauce.
In a small bowl, mix arrow root powder with equal parts water and stir to create a slurry. Stir into saute pan of coconut vegetables and lower heat as sauce thickens. Add in chicken and mix all ingredients together, heating for an additional 2 minutes. Finish with lime juice. Serve warm over brown rice. Enjoy!