Thursday, January 7, 2010

Thai Curry Chicken with Sweet Potatoes, Green Beans, & Cauliflower-5 Star

* 5 Star Thai Curry Chicken with Sweet Potatoes, Green Beans, & Cauliflower
* cane sugar free, dairy free, egg free, fish/shellfish free, gluten free, milk free, nut free, soy free, vegan, wheat free, yeast free
* Common allergens: cane sugar, anchovies

This was really good, I'm thrilled to be able to make Thai food at home and know exactly what's in it!
This recipe originally came from the America's Test Kitchen 30-Minute Suppers but I've changed it some of course!

Serves 4

Make rice according to package instructions.

1 (14-ounce) can coconut milk (see note below)
1 cup chicken broth
2 tablespoons fish sauce
2 tablespoons Thai red curry paste (the kind I bought actually said Gluten-Free!)
2 tablespoons light brown sugar
1 large/extra large sweet potato, peeled and cut into 3/4 inch chunks
1 large onion, halved and cut into 1/4 inch strips
1 pound boneless, skinless chicken breasts, cut crosswise into 1/4 inch thick slices
6 ounces fresh green beans, trimmed and cut into 1 inch lengths
1 head cauliflower, using just the florets, cut into 1 inch pieces
1 tablespoon lime juice
3/4 cup fresh basil, chopped
Salt and pepper

Bring coconut milk, broth, fish sauce, curry paste, and sugar to boil  in large saucepan over medium-high heat. Reduce heat to medium and simmer until flavors meld, about 5 minutes.

Add potatoes and onion and simmer, covered, until nearly tender, about 8 minutes.

Add chicken, beans, and cauliflower to pot and simmer, stirring occasionally, until chicken is cooked through and potatoes, beans, and cauliflower are tender, about 5 minutes.

Stir in lime juice and basil. Season with salt and pepper.

Serve over rice.

Note: Light coconut milk can also be used in this recipe, though the broth will be slightly thinner.

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