Thai Red Curry Coconut Chicken

Name: Thai Red Curry Coconut Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 59 milliliters chicken broth; 473 milliliters cooked rice; 1 Tbsp creamy peanut butter; 4 servings Chopped fresh cilantro, if desired; 2 cloves garlic, finely chopped; 1 teaspoon finely chopped gingerroot; 4 servings Lime wedges, if desired; 1 Tbsp olive oil; 237 milliliters sugar snap pea pods; 237 milliliters red bell pepper, diced; 4 servings Salt and pepper, if desired; 454 grams boneless skinless chicken breasts, cut into bite-size chunks; 2 Tbsps Thai red curry paste; 170 grams container Liberté® Méditerranée coconut yogurt

Thai Red Curry Coconut Chicken

You can never have too many main course recipes, so give Thai Red Curry Coconut Chicken a try. This recipe serves 4. One serving contains 348 calories, 30g of protein, and 11g of fat. Head to the store and pick up salt and pepper, garlic, lime wedges, and a few other things to make it today. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free diet.

Instructions

In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.

Ingredients you will need

Chicken Broth

Curry Paste

Ginger

Garlic

Yogurt

Equipment you will use

Bowl

In 12-inch nonstick skillet, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center.

Ingredients you will need

Whole Chicken

Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.

Ingredients you will need

Peanut Butter

Whole Chicken

Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vegetable

Snow Peas

Yogurt

Serve over rice.

Ingredients you will need

Rice

Sprinkle with cilantro, and serve with lime wedges.

Ingredients you will need

Lime Wedge

Cilantro

Equipment

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

chicken broth 473milliliters

cooked rice 1Tbsp

creamy peanut butter 4servings

Chopped fresh cilantro, if desired 2cloves

garlic, finely chopped 1teaspoon

finely chopped gingerroot 4servings

Lime wedges, if desired 1Tbsp

olive oil 237milliliters

sugar snap pea pods 237milliliters

red bell pepper, diced 4servings

Salt and pepper, if desired 454grams

boneless skinless chicken breasts, cut into bite-size chunks 2Tbsps

Thai red curry paste 170grams

container Liberté® Méditerranée coconut yogurt

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Vocal Vineyards Alfaro Vineyard Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 38 dollars per bottle.