So we went to Wegmans today and I picked up lemongrass and wanted to make something Thai. Anthony ended up making dinner and noticed that we ended up not using the lemongrass. HAHA
Dinner was so so so good. This is his recipe typed by him.
Thai Coconut Ginger Chicken
Serves: 3
Difficulty: easy
Spiciness: medium
olive oil
1.5 lb chicken tenders, cubed
1 tbsp diced garlic
1 tbsp diced fresh ginger
3 small Thai green chiles, halved lengthwise and cleaned of seeds
1/4 onion, sliced then quartered
1 tsp lemon pepper
1 cup chicken broth
1 can coconut milk
1 packet Thai coconut ginger soup base
1/4 cup sugar
1 tsp cinnamon
2 serrano chiles, cleaned of seeds and cut into thin strips
1 tomato, cut into wedges
1/4 cup unsalted peanuts, chopped
Heat a large skillet with olive oil in bottom. Sautee chicken, garlic,
ginger, Thai green chiles, onion, and lemon pepper until chicken is
slightly browned and mostly cooked.
Pour in chicken broth, coconut milk, soup base, sugar and cinnamon.
Bring to a boil. Add serrano chiles and tomato, then reduce heat to
simmer. Simmer until soup is creamy.
Serve over rice, garnished with chopped peanuts.
Note: Next time I would put a stripped red bell pepper in, puree a
couple extra serranos into the broth, and garnish with a wedge of lime
or fresh cilantro.
This picture was taken after we inhaled most of the meal :)
Dinner was so so so good. This is his recipe typed by him.
Thai Coconut Ginger Chicken
Serves: 3
Difficulty: easy
Spiciness: medium
olive oil
1.5 lb chicken tenders, cubed
1 tbsp diced garlic
1 tbsp diced fresh ginger
3 small Thai green chiles, halved lengthwise and cleaned of seeds
1/4 onion, sliced then quartered
1 tsp lemon pepper
1 cup chicken broth
1 can coconut milk
1 packet Thai coconut ginger soup base
1/4 cup sugar
1 tsp cinnamon
2 serrano chiles, cleaned of seeds and cut into thin strips
1 tomato, cut into wedges
1/4 cup unsalted peanuts, chopped
Heat a large skillet with olive oil in bottom. Sautee chicken, garlic,
ginger, Thai green chiles, onion, and lemon pepper until chicken is
slightly browned and mostly cooked.
Pour in chicken broth, coconut milk, soup base, sugar and cinnamon.
Bring to a boil. Add serrano chiles and tomato, then reduce heat to
simmer. Simmer until soup is creamy.
Serve over rice, garnished with chopped peanuts.
Note: Next time I would put a stripped red bell pepper in, puree a
couple extra serranos into the broth, and garnish with a wedge of lime
or fresh cilantro.
This picture was taken after we inhaled most of the meal :)
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