My cute brother and sister in law invited us over one night for Thai food. Lo and behold, they made it themselves AND it tasted like it came from our favorite Thai restaurant! I make it all the time now and Nick loves it…(but always winces when I suggest Thai or Indian food when he asks where I want to eat out!?) Whatever, babe. So the next time you are in the mood for some “ethnic” cuisine, try this one. Its super easy too!
Here are your ingredients: Chicken boobs, whatever veggies you so desire, coconut milk, garlic salt, minced garlic, butter and red curry paste.
Cut up the chicken, add garlic, butter and chopped veggies and cook until almost done.
Add the coconut milk, and red curry paste. Stir together.
In a separate bowl, combine 1/2 cup of reserved coconut milk and 1-2 T, of flour. Mix together to make a roux.
Add the roux to the pan to thicken. Simmer until it is thickened and serve over rice.
Coconut Thai Chicken
(for those of you with larger families, I would double the recipe)
3-4 chicken breasts
1 can of coconut milk (I used lite and it tasted just as good) keep 1/2 cup out for roux
1 1/2-2 tsp. garlic salt I start out with 1/1/2 and go from there
1-2 cloves garlic minced
1 T butter
2-4 T. red curry paste (depending on how hot you like it- taste it as you go)
Cut up veggies of your choice, or frozen ones work too
Cut up the chicken and veggies. Put them in the pan with butter and minced garlic, and cook until almost done. Add the coconut milk and red curry. Take the reserved coconut milk and in a bowl add 1-2 T of flour. Mix together. Then add to the chicken and veggies. Simmer and stir until it thickens. Serve over rice and enjoy!