Thai Coconut Stir-Fry
I knew I had to try this recipe when I stumbled across it on the Better Homes and Gardens website. With a couple of little tweaks it was SO Jay that I couldn’t wait to make it for him.
Which meant I made it while his Mom was in town visiting us.
This is kind of an “out there” recipe for down-home Ohio types, but the flavor was subtle enough to get great reviews from everyone (even Cee).
When you read this recipe over, you might not believe me when I say that it is subtle, but it really is! I think I just might up the Chili Powder next time to take the flavor up a notch.
Thai Coconut Stir-Fry (adapted from Coconut Chicken Chili on BHG.com)
- 4 boneless skinless chicken breasts, cut to bite size pieces
- 1 large onion, chopped
- 1 1/2 tsp chili powder
- 1 tsp ground ginger
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 Tbs flour
- 1 can (14 oz) coconut milk
- 1 Tbs. Peanut Butter
- 1 c. water
- 1 can cannellini beans, drained, rinsed
- matchstick carrots (about half a bag, 2 c.)
- 2 celery stalks, sliced
- 5 cloves garlic, minced
- 2 Tbs fresh cilantro, chopped
- cooked rice
In a large saucepan combine the first 6 ingredients and saute until chicken is no longer pink (don’t worry about oil, just a little cooking spray will do). Next stir in the flour and cook for 1 minute more. After the minute is up add the coconut milk, water, and peanut butter, stir until blended in and bring mixture to a boil. Add all remaining ingredients, mixing until blended. Return to a boil, reduce heat to med-low and simmer for 10 minutes or until veggies have softened and liquid has thickened. Serve over cooked rice.
Happy Cooking!
