Thai Curry Chicken & Vegetables

4.5(10)

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.

by karen·published 2007-01-08

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Curries

Servings

(6–8)

Total time

50 min

prep 25 min

Calories / serving

664 kcal

Ingredients (15)

serves

2 tablespoons olive oilolive-oil
1 teaspoon five-spice powder
1/2 teaspoon saltsalt
1/2 teaspoon garlic powdergarlic-powder
1/2 teaspoon gingerginger
1/2 teaspoon pepperpepper
1/2 teaspoon cayenne pepperpepper
1 tablespoon soy saucesoy-sauce
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieceschicken-breast
1 cup chicken brothchicken-broth
3 teaspoons curry powdercurry
2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar)
14 ounces coconut milk (lite will work ok)coconut
2 1/2 cups mixed vegetables, freshmixed-vegetable
5 cups cooked ricecooked-rice

Instructions (9 steps)

01Heat oil over medium-high until hot.
02Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.

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Thai Curry Chicken &amp; Vegetables

Thai Curry Chicken & Vegetables