I love Thai food…don’t you? In fact, my favorite restaurant is the “Royal Thai” in Laguna Beach, California. They serve the best Thai food I’ve ever had. I even took a cooking class from them quite a few years ago. I learned about all the spices and ingredients used in Thai cooking including basil, white pepper, curry, coconut milk and other tasty treats. That year I made a Thai feast for New Year’s Eve including Lemon Grass soup; it literally took me all day long but wow, was it ever worth it!
One day recently I was seriously craving Thai food. I happened to have some fresh boneless chicken breasts, red bell pepper and green beans. Next thing you know, I cooked it all up, with coconut milk, agave nectar, peanut butter and curry powder – and man was it good. Now I only hope I can remember what I did so I can share it with you! Here we go…
Thai Chicken Curry in a Hurry
- 3 boneless, skinless chicken breasts
- 1 red bell pepper
- 1 onion
- 1 pound fresh green beans
- Handful of shredded carrots
- 2 cloves garlic
- 1 T coconut oil
- 1/2 cup peanut butter
- 1 can light coconut milk
- 1 tsp curry powder
- 1 T agave nectar (or more if you like it sweeter)
- Salt and pepper to taste
- Chopped fresh basil-for garnish
Trim fat off chicken and cut into bite-sized pieces. Cut bell pepper and onion into thin slices. Trim ends off green beans and cut in half. Smash, peel and chop garlic finely. Heat coconut oil in a frying pan on medium/high heat. Add chicken and saute until almost cooked through. Add red pepper, onion, green beans, shredded carrots and garlic. Continue to cook and stir until chicken is done and veggies are tender.
Remove this mixture from the pan and place in a bowl; set aside. Return pan to the heat, add peanut butter; stir until smooth and bubbling. Mix in coconut milk, curry powder and agave nectar. Stir and simmer until bubbling and thickened. Add chicken and veggies; stir to combine and heat through. Garnish with chopped fresh basil. Serve with hot rice…enjoy!
Liz Notes: Making rice is pretty simple really. I find that using a pan on the stove or a crock pot are the easiest methods. I used to have a rice cooker, but decided “less is more” when it comes to additional kitchen appliances. For an average serving of rice, bring 4 cups of water and 1 teaspoon salt to a boil. Add 2 cups of rice and stir. Return to a boil, reduce heat, put a lid on the pan and cook for 15 minutes. If you like brown rice and want it to be super soft, just make it in a crock-pot. Put 4 cups of water, 2 cups of rice and a teaspoon of salt into the crock-pot. Put lid on, turn to high heat and walk away! Cook for 2 hours and serve.