Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1 1/2
-
1
-
3
-
2
-
14
-
2 1/2
-
5
Directions
Thai Curry Chicken & Vegetables, No idea where I got this recipe, but it is one of my favorites Use your favorite vegetables I tend to use mushrooms, carrots, and zucchini, but anything will work I’m guessing on number of servings I’m not crazy about really spicy dishes, so I always leave out the cayenne pepper , Gave credit to original writer Best method to serve , This excellent recipe was originally from Ms Mankika Misra (Miami Fla ) who won a national prize for it One of the best Thai Chicken Curry recipe’s made public Is best over a bed of Basmati rice
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Steps
|
1
Done
|
Heat Oil Over Medium-High Until Hot. |
|
2
Done
|
Stir in 5 Spice Powder, Garlic Powder, Ginger, Peppers, Soy Sauce and Salt. |
|
3
Done
|
Add Chicken, Cook and Stir For 5-8 Minutes or Until Coated With Spices and No Longer Pink. |
|
4
Done
|
Add Chicken Broth, Curry, Vinegar and Coconut Milk. Stir. |
|
5
Done
|
Bring to a Boil. |
|
6
Done
|
Reduce Heat and Simmer Uncovered For 20-25 Minutes, Stirring Occasionally. |
|
7
Done
|
Add Vegetables to Skillet and Bring to a Boil. |
|
8
Done
|
Cook For 3-5 Minutes or Until Vegetables Are Tender - Crisp. |
|
9
Done
|
Serve Over Rice. |
