Thai Coconut Chicken

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Complete Thai Cooking

Home Page > Kitchen and Cuisine > Recipes

Thai Coconut Chicken

5 Servings

Ingredients

• 1 tbsp (15 ml) vegetable oil

• 1 lb (500 g) chicken, cut into strips

• 2 1/2 cups (625 ml) thinly sliced vegetables

• 3/4 cup (175 ml) each coconut milk and milk

• 2 tbsp (30 ml) peanut butter

Method

1. In wok or large skillet heat vegetable oil over medium-high heat.

2. Add chicken and stir-fry 4 minutes.

3. Add vegetables. Stir-fry 5-7 minutes or until chicken is no longer pink.

4. Reduce heat to medium. Add coconut milk, milk, peanut butter and Club House Thai Coconut Chicken seasoning mix stirring constantly until sauce is thickened. Simmer 1 minute.

5. Serve over bed of rice or noodles.

Claims: No Trans Fat, No Artificial Colour, No Artificial Flavour

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Kitchen and Cuisine