When we got back from Thailand in July, my Thai cooking interest was fully piqued. I had just completed a cooking class in Thailand…and I have every intention of recreating various Thai dishes in my kitchen. As the story goes with good intentions, they don’t always come to fruition.
However, better late than never.
I can assure you that flavors combining coconut milk and basil are stemming from Thai origins. The fact that two so very different flavors can create such a unique and irresistible flavor combination ceases to amaze me. Better yet, my coconut-hating husband can never detect coconut milk in dishes like this.
While he didn’t compliment this dish’s aesthetics he was quick to compliment its flavors. As I was finishing up taking shots of this dish, he was heard yelling, “It’s really good!” from the kitchen table. Success.
2 tsp curry powder
1/2 tsp fresh cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
4 boneless, skinless chicken breasts (about 1 1/4 lbs)
1 Tbsp olive oil
1 cup red onion, chopped
2 jalapenos, seeded and finely chopped
5 cloves garlic, minced
1 can unsweetened light coconut milk
1 Tbsp cornstarch
3 Tbsp fresh basil, cut into ribbons
1 tsp ginger root, freshly grated
1 1/2 cups dry brown rice
In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours.
Cook rice according to package directions.
Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add chicken and saute for 6 to 8 minutes or until chicken is no longer pink. Remove from wok.
Add onion, jalapeno peppers, and garlic to wok; cook and stir about 3-4 minutes or until tender.
Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to onion mixture in wok. Cook and stir until slightly thickened and bubbly.
Return chicken to wok. Stir in basil and ginger. Cook and stir about 3-4 minutes or until heated through. Serve over hot rice. Yield: 4 servings with rice.
Nutrition Information (per serving): 518 calories; 12.3 g. fat; 69 mg. cholesterol; 367 mg. sodium; 66 g. carbohydrate; 4 g. fiber; 39 g. protein
Result: Great flavor and simple to make! As far as Thai cooking goes, it doesn’t get much easier than this. While the recipe suggests a 1-2 hour marinade time, I don’t think much would be lost from decreasing that time drastically. I could be wrong, but I thought I would throw it out there to expedite things and make this a more doable weekday option (which it very much so is). Thumbs up from us both…and reheats great! High in protein and low in sodium…a healthy meal, for sure. Enjoy!
As I mentioned in my last post, menu planning for this week proved to be a challenge. There are so many dishes I want to try and unfortunately, teaching on Monday and Wednesday evenings eliminate any cooking options. I love to teach, but the evening gig gets old…fast!
Weekly Menu: October 23rd-27th
- Sunday: Red Wine Spaghetti with Scallops
- Monday: leftovers
- Tuesday: Stuffed Acorn Squash
- Wednesday: leftovers
- Thursday: Butternut Squash Mac & Cheese
I have a hockey game tonight, making my 5th and final workout for the week. I managed 2 morning workouts and a run after work yesterday. I am very glad to be back on track this week and it gives me fuel and motivation for another week!
People frequently ask why I blog or what keeps me motivated to keep blogging. The answer is for my readers and just as importantly, for myself and keeping me accountable. If I say I’m going to do something here, in writing, it’s much more likely to happen 😉 So, thank you!
Question: What keeps you motivated to follow a healthy lifestyle?