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1 1/3 pounds chicken breast halves ; boneless, skinless
1 onions ; chopped
1 teaspoon ginger ; chopped
1/4 teaspoon cayenne pepper
1 teaspoon five-spice powder
1 teaspoon salt
1 teaspoon cumin
1/2 pound potatoes ; peeled and cut into 1/2 inch pieces
1/2 cup coconut milk
1 cup chicken broth
1/2 pound tomatoes ; cut into wedges
3 tablespoons cilantro ; chopped
1 tablespoon canola oil
2 cloves garlic ; minced
1/2 cup peanuts ; chopped
Submitted by ellie7
A Thai curry dish with potatoes, peanuts and chicken
Cal: 480 Fat: 23g Carbs: 22g Protein: 41g Fiber: 3g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Heat oil in large skillet. Saute onion until translucent.
Add five spice powder, garlic, ginger, turmeric, cumin, cayenne pepper, and 1/2 teaspoons of the salt.
Stir for about 1 minute or until fragrant.
Whisk in the coconut milk and chicken broth. Bring to a simmer.
Stir in the potatoes. Cover, and simmer over low heat until thee potatoes are tender, about 12 minutes.
Add the chicken, and simmer covered for another 5 minutes. Add the cilantro, peanuts, tomatoes, and remaining salt.
Turn off heat, cover, and let it steam until chicken is cooked through, about another 2 minutes.
Serve with steamed white rice, if desired.
Add five spice powder, garlic, ginger, turmeric, cumin, cayenne pepper, and 1/2 teaspoons of the salt.
Stir for about 1 minute or until fragrant.
Whisk in the coconut milk and chicken broth. Bring to a simmer.
Stir in the potatoes. Cover, and simmer over low heat until thee potatoes are tender, about 12 minutes.
Add the chicken, and simmer covered for another 5 minutes. Add the cilantro, peanuts, tomatoes, and remaining salt.
Turn off heat, cover, and let it steam until chicken is cooked through, about another 2 minutes.
Serve with steamed white rice, if desired.
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