It’s Sunday afternoon, the snow is coming down real bad and I enjoyed this noon with Thai carrot coconut chicken made by my hubby…
I woke up this morning so late at 12.30, okay that’s really afternoon 🙂 Oh yes! I love to cuddle up as late as possible. Looking out of the window I was excited and refreshed to see the snow showers hitting the ground so heavily and beautifully. Oh yes! snow showers always put a smile on my face and makes me go crazy. Here is a picture of my backyard wrapped up in snow…
Woke up really hungry and the first thing I thought was to order lunch for home delivery. Walking downstairs, it smelled really aromatic. As I entered the kitchen, to my surprise I found my hubby having some fun cooking. He was giving the final touches to Thai Carrot Coconut Chicken. When he served it I felt like a princess and I couldn’t have done anything more than indulge in the delicious Thai Carrot Coconut Chicken.
Thai Carrot Coconut Chicken Recipe:
Ingredients:
- Chicken, boneless breast, cubed- 1 pound
- Ground pepper- 1/4 tsp
- Carrots, diced- 3
- Onion, chopped-1
- Garlic, minced- 2 cloves
- Thai Red Curry Paste- 3 tablespoon
- Coconut milk- 3/4 cup
- Skim milk- 1 cup
- Water- 1 cup
- Vegetable oil or Olive oil- 2 tbsp for sautéing veggies
- Salt- to taste
Instruction
- Dice the boneless chicken breast into small pieces.
- Cook the chicken seasoned with ground pepper and salt in a large pot covered with its lid.
- When the chicken has turned tender, remove from the heat and keep aside.
- Place a large non-stick cooking pan over medium heat and add 2 tbsp oil.
- Add the chopped onion and the diced carrots, add salt and cook till the veggies turn tender and slightly browned.
- Add the minced garlic and saute for a minute.
- Add Thai red curry paste, combine well.
- Pour the coconut milk and skim milk, combine well and let the gravy come to a slight boil.
- Remove the pan from the heat and transfer the mixture into a food processor and puree until smooth.
- Pour the puree back to the pan and place it over medium heat.
- Add the cooked chicken into the puree, add 1 cup water, mix everything together.
- Let cook for 10 minutes.
- Remove the pan from the heat, serve as a thick soup or along with rice/roti etc.
Tips:
- If you want to make this more like a soup, feel free to add more coconut milk, skim milk or water.
- We had this just like that, if you want you can have this along with Jasmine rice.
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- Chicken, boneless breast, cubed- 2 breasts
- Carrots, diced- 3 large
- Onion, chopped-1 large
- Garlic, minced-2 cloves
- Thai Red Curry Paste- 3 tablespoon
- Coconut milk- ¾ cup
- Skim milk- 1 cup
- Water- 1 cup
- Vegetable oil- 2 tbsp for sautéing veggies
- Salt- to taste
- Dice the boneless chicken breast into small pieces. Season the chicken with ground pepper and salt.
- Cook the chicken in a large pot covered with its lid.
- When the chicken has turned tender, remove from the heat and keep aside.
- Place a large non-stick cooking pan over medium heat and add 2 tbsp oil.
- Add the chopped onion and diced carrots, add salt and cook till the veggies turn tender and slightly browned.
- Add the minced garlic and saute for a minute.
- Add the Thai red curry paste, combine well.
- Pour the coconut milk and skim milk, combine well and let it come to a slight boil.
- Remove the pan from the heat and transfer the mixture into a food processor and puree until smooth.
- Pour the puree back to the pan and place it over medium heat.
- Add the cooked chicken into the puree, add 1 cup water, mix everything together.
- Let cook for 10 minutes.
- Remove the pan from the heat, serve as a thick soup or along with rice/roti etc.
If you want to make this more like a soup, feel free to add more coconut milk, skim milk or water.
We had this just like that, if you want you can have this along with Jasmine rice.
