Tuesday, January 01, 2008

Thai Chili Chicken

Thai Chili Chicken
South Beach DietFriendly

Prep Time: 15 minutes
Stir fry Time: 10 minutes

Serves 2

1 tbsp canola oil
2 large boneless chicken breasts, cubed
Juice of ½ lime
1 tsp fresh ginger, grated
1 large clove garlic, minced
1/3 – ½ cup lite coconut milk
1-2 tbsp Thai curry paste
1 tbsp curry leaves (optional)
Garnish: chopped fresh cilantro

1.Marinate the chicken chunks with lime juice, ginger and garlic for 15 minutes.

2. Heat the oil in a non stick skillet over medium high heat and sauté the chicken along with the marinade until the chicken is browned and the liquid absorbed.

3. Add the coconut milk, curry leaves and curry paste and toss. Allow the sauce to thicken for a few minutes.

Great with Basmati Cauliflower “Rice”

Related links:

No comments: