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Spicy Chicken and Vegetable Skillet with Coconut Milk
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 can (14 oz) coconut milk
- 1 tbsp red curry paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of olive oil. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
- Add the sliced red and green bell peppers, broccoli florets, and snap peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Stir in the red curry paste, ground cumin, paprika, and cayenne pepper, and cook for 1 minute to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Add the cooked chicken back to the skillet and stir to combine. Season with salt and pepper to taste.
- Simmer the mixture for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve the spicy chicken and vegetable skillet over cooked rice or noodles, and enjoy!
The Spicy Chicken and Vegetable Skillet with added coconut milk is a fusion of flavors that originated in Southeast Asia. This dish combines the bold flavors of spicy chicken with the creamy richness of coconut milk, creating a tantalizing and satisfying meal. Renowned chefs in Thailand and Indonesia have perfected this recipe, infusing it with their culinary expertise and local ingredients. The best version of this dish can be found in authentic Thai and Indonesian restaurants, where the chefs skillfully balance the heat of the spices with the smoothness of the coconut milk. The key to getting this dish right lies in using fresh, high-quality ingredients and achieving the perfect balance of flavors. For a unique twist, some chefs also incorporate lemongrass or kaffir lime leaves to enhance the aromatic profile of the dish. Whether enjoyed in a bustling restaurant or prepared at home, this Spicy Chicken and Vegetable Skillet with coconut milk is a delightful culinary experience that satisfies the palate with its creamy, spicy goodness.
40 min
4
380 calories
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