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; 2 cloves garlic, finely chopped; 1 teaspoon finely chopped gingerroot; 1 Tbsp olive oil; 237 milliliters sugar snap pea pods; 237 milliliters red bell pepper, diced; 454 grams boneless skinless chicken breasts, cut into bite-size chunks; 2 Tbsps Thai red curry paste; 170 grams container Liberté® Méditerranée coconut yogurt

Need a gluten free main course? Thai Red Curry Coconut Chicken could be a tremendous recipe to try. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 30g of protein, 11g of fat, and a total of 346 calories. This recipe serves 4. Head to the store and pick up gingerroot, chicken breasts, bell pepper, and a few other things to make it today. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert.

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 2cloves

garlic, finely chopped 1teaspoon

finely chopped gingerroot 1Tbsp

olive oil 237milliliters

sugar snap pea pods 237milliliters

red bell pepper, diced 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

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. 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. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.