my next test recipe!

今天中午回家做了一顿泰国咖喱耶奶鸡,好好吃哦~~~找了个好食谱,明天继续改进:)Coffee cup

Coconut Curry Thai Chicken

Recipe courtesy Susannah Donnelly

Coconut Curry Sauce:

1(13.5-ounce) can light coconut milk

1 tablespoon Thai curry paste

2 tablespoons curry powder

2 teaspoons minced fresh ginger

3 cloves garlic, minced

Dash cayenne pepper

Kosher salt and freshly ground black pepper


8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)

Olive oil cooking spray

1 vidalia onion, chopped

1 pound boneless skinless chicken breast, fat removed, cut into small pieces

Kosher salt and freshly ground black pepper

2 tablespoons curry powder

2 tablespoons peanut butter

1 cup thinly sliced roasted red peppers

1 cup thinly sliced water chestnuts

1 cup scallions, white and green parts, thinly sliced

Chopped fresh mint and cilantro leaves, for garnish

Lime wedges, for serving

For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.

For the chicken: Cook the whole wheat linguine al dente according to
box directions. Drain and rinse under cold water and spray lightly with
olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add
onions. Cook until translucent and beginning to brown, about 5 to 10
minutes. Add the chicken, season with salt and pepper and stir in curry
powder. Saute chicken until lightly brown. Add the peanut butter and
allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and
season with salt and pepper as you like. Saute for a few minutes just
to release flavor.

Pour the coconut curry sauce over the chicken and vegetables
and stir gently. Cook just until warmed through and thickened a bit,
about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish
with chopped mint and cilantro. Serve with lime wedges, if desired.

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3 Responses to my next test recipe!

  1. 佩佩 says:


  2. 侠之大者 says:


  3. zaizai☼✿ says:


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