Thai Curry Chicken and Vegetables Recipes - How to make Thai Curry Chicken and Vegetables

Thai Curry Chicken and Vegetables
Ingredients:

2 tb Oil

1 ts Five-spice powder

1/2 ts To 1 1/2 ts salt

1/2 ts Garlic powder

1/2 ts Ginger

1/2 ts Pepper

1/2 ts Cayenne pepper

1 tb Soy sauce

1-1/2 lb Chicken breasts, skinned,

-boned, cut into 1-inch

-pieces

1 c Chicken broth

3 ts Curry powder

2 tb Rice wine vinegar or vinegar

14 oz Coconut milk (not cream of

-coconut)

16 oz Frozen broccoli, carrots,

-water chestnuts and red

-peppers

5 c Hot cooked rice
Instructions:

Heat oil in a large skillet or wok over medium-high heat until hot. Stir in
five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend
well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings,
lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut
milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes,
stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes
or until veggies are crisp-tender. Serve over rice.

Thai Coconut Cream Recipes

Thai Coconut Cream

Ingredients:

4 eggs

75g soft light brown sugar

1 cup coconut milk

1 tsp vanilla, rose or jasmine extract

mint leaves; for decoration

icing sugar; to sprinkle over dessert

Method:

Preheat the oven to 300F.

Whisk eggs and sugar until smooth. Add coconut milk and extract, blend well.

Strain the mixture and pour into cake tin, or individual ramekins.

Place the tin or ramekins on a roasting pan. Fill the pan with hot water so
that the water reaches halfway up the outside of the tin or ramekins.

Bake for 35 to 40 minutes, or until custard is set. Test with a cake tester
or toothpick.

Remove form the oven and allow to cool.

Once the custard is cool, turn out onto a plate.

Decorate with mint leaves and sprinkle with icing sugar.

Often served with fruit, such as mango. Serve with sticky rice as well for extra
authenticity