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Thai Curry Coconut Chicken

February 27, 2017

Thai Curry Coconut Chicken

Thai food offers a variety of flavors and tastes. The subtle mixing of herbs and spices, curries and market-fresh ingredients, makes Thai dining a unique culinary experience.

Ingredients for Thai Curry Coconut Chicken

  • 8 chicken thighs with skin removed or 3 chicken breasts cut up in strips 1 tablespoon Thai Masman Curry Paste (available in Asian markets) 1/4 cup organic peanut butter
  • 1 teaspoon paprika powder 1 teaspoon ground coriander 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh gingerroot 2 kefir lime leaves, cut inhalf
  • 1 can coconut milk
  • A splash of Thai fish sauce
  • A few leaves of Thai basil, chopped 2 tablespoons fresh lime juice
  • 1/4 cup chopped unsalted peanuts, toasted (for garnish) A handful of chopped fresh cilantro (for garnish)
  • Lime wedges (for garnish)
Directions for Thai Curry Coconut Chicken
  1. Place all ingredients except peanuts, limejuice and cilantro in VitaClayTM pot.
  2. Cover and set on Slow Cooking - Stew to cook for 2 hours, or until chicken is tender and done. Add lime juice and basil to chicken mixture and test for seasonings.
  3. Remove chicken dish from VitaClayTM pot and serve with sauce over hot steamed Jasmine rice and garnish with lime slices, chopped toasted peanuts and fresh cilantro.

Makes 4 to 6 servings.

Health Note:

Peanuts and peanut butter are nutritious! Peanut butter was invented around 1890 as a health food for undernourished patients. To this day, peanut butter provides an inexpensive source of plant protein, monounsaturated fats, and many nutrients.

One ounce of peanuts is a good source of protein and contains several vitamins and minerals. Peanutsare good sources of vitamin Eand B vitamins. They supply minerals such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium and zinc



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