My whole family is made up of great cooks. I feel very blessed in that regard. Almost everyone brings something to the table-literally. I really hope to feature a recipe from each of them at some point on my blog. I have learned a lot from everyone and we love to share recipes which is really helpful when you have some great cooks in the family!
My Aunt Kelley is a FANTASTIC cook! Seriously-she is amazing. One of the best parts of the way she does things is the presentation. She could put lemonade out for a party, but it would taste ten times better than ANY lemonade I would make because it would be in the most beautiful pitcher and then poured into the cutest cups. There would probably even be little lemon shaped ice cubes floating in the sweet drink. She would deny it, but it is totally true! 🙂 Well, she just threw a shower for her daughter who is getting married soon and she made all of these small dishes to eat. This is no easy feat. I mean she cooked for about 20 people and set out about 20 different recipes that she prepared. It was amazing. They were all delicious, but a few stood out for me. This is one of them. There are a lot of unique flavors in this dish, but it is very easy on the palate. My kids ate it up and loved it. The tender chicken is enhanced by the creaminess of the coconut milk. The basil sprinkled on top is the perfect complement to this family friendly, healthy and delicious dish. Pair this with my Crunchy Asian Salad and you have a perfect meal!
Thai Coconut Chicken
2 tblsp olive oil
1 lb. skinless, boneless chicken breasts cut into 1/2 inch strips
1/2 tsp salt
1 small onion, thinly sliced
2 garlic cloves, minced
1 tsp grated ginger
1 tblsp light brown sugar
2 tsp Thai red curry paste
1/2 tsp cumin
1/2 lb asparagus, cut diagonally and into 2 inch pieces
1/2 cup unsweetened regular coconut milk (do not use the light version-it changes the taste!)
2 cups brown rice
3 tblsp. chopped basil
Heat 1 tblsp oil in large skillet. Add chicken and salt and cook until lightly browned about four- five minutes. Transfer to a plate. Heat other tblsp oil , then add onion, garlic and ginger. Saute until fragrant and onions are softened, about three minutes. Stir in sugar, curry paste and cumin. Cook 1 min, stirring constantly. Add asparagus and coconut milk and bring to a boil. Reduce heat, simmer, covered until asparagus is tender, 3-5 minutes. Add chicken, rice and basil and serve.
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