This recipe is a nice company dish. When I made this for our company it got a thumbs up all around. It is ready in a short time since the meat isn't cooked long and the veggies are stir fried. Serve over rice and you have a complete meal with lots of vegetables. This amount makes 8 servings. I also served Salad (with out the added chicken) as a side dish.
- 6 fresh chicken breast halves, cut into strips
- 1 tablespoons oil
- 2 fresh peppers, cut into thin strips (I used red and yellow)
- 2 cups of broccoli
- 1 can of lite coconut milk (in Canada it is a 400 ml size)
- fill can with water and add 1 tablespoon of low sodium chicken bouillon.
- 2 tablespoons cornstarch
- 1/2 cup of hoisin sauce
- 1 tablespoon peanut butter (optional)
- 1 tablespoons of curry paste (add more if you like it spicier and more curry flavor, I added a generous 2 tablespoons)
- 2 fresh mango cubed
- Stir fry the peppers and broccoli in the oil for a few minutes and set aside.
- After removing the peppers, stir fry the chicken in a bit more oil until the chicken strips are browned.
- In the mean time mix the coconut milk, water, hoisin sauce and seasoning, stir well.
- dissolve cornstarch in the coconut milk mixture.
- Return the vegetables to the chicken, add the sauce and cook until it comes to a boil and the sauce thickens.
- Add mango to heat through.
This looks good! I am making it for my birthday dinner tonight. is there a way of printing this recipe without the picture? just wondering. Thank you for sharing awesome recipes.
ReplyDeleteat the top of the print friendly version there is a box to check in order to remove the image.
DeleteDo you put the water in the empty coconut milk tin ?
DeleteYes, you fill the empty coconut milk can with water.
DeleteI will be making this for sure.
ReplyDeleteI made it!! very good.. I used some cooked veggies from the previous nights' dinner! Fried some mushrooms... Very Tasty.. will make again!Thanks
ReplyDeleteHello. This looks delicious and I love trying new recipes and also love Thai! I'm wondering what kind of curry paste you suggest? I have yellow, green & red....I'm not too knowledgeable on the difference between these 3 so would love to know your suggestion!
ReplyDeleteThank you!
I have only every purchased the red curry paste so that is what I used. I am not familiar with the yellow or green curry pastes. I am wondering if they have a different heat than the red which I find quite spicy, but good thing I like a bit of kick in my food.
Delete