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
Directions 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)
- Place all ingredients except peanuts, limejuice and cilantro in VitaClayTM pot.
- 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.
- 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.
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