Randy Mayor; Cindy Barr
Yield
4 servings (serving size: 1 cup)

This Thai-style chicken recipe is also good with shrimp in place of the chicken. Serve over rice, and garnish with green onion tops.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

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