Prep: 25 minutes Cook: 7 minutes ~ Yields 4 servings
Expect the dish to resemble a very flavorful broth which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.
1 T vegetable oil
1 lb chicken breasts cut into bite size pieces
1 t grated lime peel
1 t grated gingerroot
1 clove garlic, minced
2 fresh Serrano chilies or 1 jalapeno chili, seeded and finely chopped (I would recommend doing more)
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz.) coconut milk
1 t packed brown sugar
1/2 t salt
1 T soy sauce
curry powder (I don't have an amount for you since the recipe doesn't call for it. We added this and it was delicious!! It's nice for some extra flavor)
1 cup sugar snap pea pods
1 medium red bell pepper, cut into 1 inch cubes (the recipe calls for green peppers - but I prefer red)
1 medium tomato, chopped (3/4 cup - I left this out because Matt hates tomatoes and it was still good)
1 T chopped fresh basil leaves (I also left this out)
Hot cooked jasmine rice
1. In nonstick wok or 12 inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 minute.
2. Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, (curry powder if desired), pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.
3. Spoon into shallow serving bowls over rice; top with basil.