Easy Thai Coconut Chicken

This is a very simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powders for this dish are Penzeys* Sate Seasoning mix and Bangkok Blend.

Ingredients

1-lb skinless chicken breasts, cut in bite-sized pieces
1/2 medium onion (optional, but I like it), chopped
1 medium red Bell pepper, chopped
12 oz fresh or frozen green beans
1 can coconut milk (can use light or regular)
Thai spices as described above
Salt or seasoning salt to taste.

Directions

1. Heat some oil (I included 1 T in the nutritional info below) in the pan - olive, coconut, peanut, or high-oleic safflower oil all work well. Amount depends upon size of pan - you want a thin coating on the bottom.
2. Add onion, then a two or three minutes later, the pepper.
3. Add the spices (including the salt). The amount will depend upon the spice. For example, with Penzey's Sate' Seasoning, I use about 4 t, but for the Bangkok Blend, more like 2 t. It just depends upon how spicy the blend is and how spicy you like your food. Stir until the you start to smell the spices.
4. Add the chicken. Stir until almost cooked through.
5. Add the coconut milk. Bring it to a boil, and simmer for 3-5 minutes.

Serve over brown rice, Cauliflower "Rice", or in a bowl as a soup.

Makes 4 servings.

Nutritional Information per serving: 539 calories, 49 gm protein, 16 gm carbohydrate, 5 gm fiber, 11 gm ECC, 40 gm fat. Very High** in Vitamin A, Vitamin B6, copper, manganese, and phosphorus. High in Vitamin C, iron, magnesium, potassium, selenium, and zinc. Red pepper is one of the vegetables that is highest in antioxidants.

**If food or recipe provides more than half of a day's minimum requirement of a nutrient, I count it as "very high"; more than one fourth counts as "high".

* I am in no way affiliated with Penzeys Spices except as an enthusiastic customer. They offer high-quality spices at very reasonable prices, especially if you get the packets and fill your own jars (or just use them from the packet - I have them filed in a shoe box in my pantry). As a person who is gluten intolerant, I also appreciate that they don't add wheat flour to prevent caking, as some spice manufacturers do.

Turtleway Home

My Food and Cooking Blog (plus Diet/Nutrition)