After the success of the Thai Coconut Curry Shrimp I decided to try the dish with chicken and vegetables.
I steamed chopped onion, red pepper, asparagus and green beans before adding them to the sauce, along with mushrooms and scallions. The veggies were a welcome addition, but I made a mistake - I had SP buy light coconut milk instead of the full-fat version. This version lacked the creaminess the shrimp curry had. Next time I won't make that mistake.
Thai Coconut Curry Chicken
1 tablespoon oil
1 lb chicken, thinly sliced
2 scallions, whites and greens separated, chopped
2 tablespoons Thai red curry paste
2 big cloves garlic, minced
1 can coconut milk
1 tablespoon fish sauce
Chopped/sliced vegetables (ex. red pepper, onion, mushrooms, green beans, asparagus, bamboo shoots)
salt and pepper to taste
In a large pot, steam vegetables until crisp tender.
In a large nonstick skillet, heat oil on medium-high heat. Add scallion whites, red curry paste and garlic. Saute one minute. Add coconut milk, and fish sauce and mix well. Simmer about 2-3 minutes, then add chicken and vegetables to the pan. Allow to simmer 5 minutes, or until the chicken is cooked. Remove from heat and mix in scallion greens. Serve over basmati rice.