Truth be told, I'm not always honest with my children. Tonight I described this as "chicken, beanies and rice" knowing that there were no green beans and I did not offer up the Thai description. My youngest would hear that and run for the hills. Sometimes nutrition trumps honesty. I serve this with jasmine rice. It's probably not entirely pure Thai but call it what you will, it's good and that's the truth.
Thai Chicken
2-3 Tbls. peanut or vegetable oil
1 1-inch piece ginger root - grated with micro plane
3 garlic cloves - minced
1 lbs. boneless chicken breasts or tenderloins - cut into 1-inch pieces
1 small bunch fresh or frozen asparagus
1 1/2 cups frozen peas
1 can light unsweetened coconut milk
1 1/2 Tbls. Thai fish sauce
1 Tbls. Thai red curry paste
In large non-stick skillet, heat oil over medium-high heat. Add chicken and saute for about 5-6 minutes or until almost cooked through. Add ginger and garlic and saute for 1 minute until fragrant. Add asparagus and cook for another few minutes until tender. Add coconut milk, fish sauce, curry paste stirring to combine. Add frozen peas and heat a few minutes until everything is combined and warm. Serve over jasmine rice.
Thai Chicken
2-3 Tbls. peanut or vegetable oil
1 1-inch piece ginger root - grated with micro plane
3 garlic cloves - minced
1 lbs. boneless chicken breasts or tenderloins - cut into 1-inch pieces
1 small bunch fresh or frozen asparagus
1 1/2 cups frozen peas
1 can light unsweetened coconut milk
1 1/2 Tbls. Thai fish sauce
1 Tbls. Thai red curry paste
In large non-stick skillet, heat oil over medium-high heat. Add chicken and saute for about 5-6 minutes or until almost cooked through. Add ginger and garlic and saute for 1 minute until fragrant. Add asparagus and cook for another few minutes until tender. Add coconut milk, fish sauce, curry paste stirring to combine. Add frozen peas and heat a few minutes until everything is combined and warm. Serve over jasmine rice.
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