Tag Archives: rice

Coconut Curry Thai Chicken

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Once upon a time, 6 months ago, when we were living in Hawaii we would regularly eat at this really YUMMY Thai restaurant that was literally around the corner from our house. I had never had Thai food before living in Hawaii, and I quickly learned that I loved it. Well fast forward a little bit, we moved to the middle of nowhere southwestern Kentucky. We love it here in our little Mayberry like town, but there is no Thai food to be found. In fact, the nearest Thai restaurant is an hour and a half away in Nashville.

With that being said, I recently set out on a quest to find a recipe for Thai Chicken Curry that I could handle making and adapt it a bit to my liking. I found one, and changed it taking out some ingredients and adding some others.

Coconut Curry Thai ChickenIngredients:

  • 2 Chicken Breasts, grilled and sliced
  • 1 tsp olive oil
  • 3 bell peppers of varying colors
  • 1 cup light coconut milk
  • 3 scallions, or more
  • 2 Tbsp green curry paste, or more to taste
  • 1 cup reduced sodium chicken broth
  • 1 Tbsp soy sauce
  • 2 tsp brown sugar
  • 1/3 cup fresh cilantro, chopped

Serve with brown rice

How to Make it:

  1. Slice up the peppers into long strips. Coconut Curry Thai Chicken
  2. In a large pan, saute the peppers in the olive oil for about 5 minutes. Transfer the peppers into a mixing bowl, and use the same pan for the rest of your cooking.
  3. Heat the coconut milk over medium heat, stirring.
  4. Add in the curry paste and scallions. Continue to stir frequently until smooth.Coconut Curry Thai Chicken
  5. Stir in the chicken broth.
  6. Turn the heat to medium-high, and bring to a boil, stirring constantly.
  7. Reduce the heat to a simmer. Add in the soy sauce and brown sugar. Coconut Curry Thai Chicken
  8. Add the chicken and peppers, let simmer about 10 minutes to let all the flavors have a party.
  9. Stir in the cilantro.Coconut Curry Thai ChickenWe added more than 2 Tbsp of curry into ours, and ate it with brown rice. It makes about 4 servings. It tasted pretty close to the green curry we used to order at our favorite Thai place. The best part was this entire dish, with the rice, the Weight Watcher’s points was only 8PP!Coconut Curry Thai Chicken

 

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Chicken and Rice with Pesto

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This was the dinner we were supposed to eat while camping. If camping I would have thrown this into a foil packet and stuck it on the grill. since we were at home I made it a little differently, and it still came out just as good, if not better.

Ingredients:

Olive oil (spray or regular)

2 Boneless, Skinless, Chicken Breasts, cut into small pieces

1 package precooked rice, brown and wild variety Uncle Ben’s is wonderful

1 zucchini diced

1/2 onion diced

4-6 tbs reduced fat pesto (depending on how much you love pesto)

Shredded Parmesan cheese (amount depends on your liking)
If making into foil packets, just mix all ingredients, throw into the foil packet and cook until the chicken is safe to eat.

 

1. Lightly spray a large pan with olive oil. Add onion, zucchini and chicken. Stir frequently until chicken is cooked through.

2. Add rice, pesto and cheese to the mixture. Heat until cheese is melted.

3. Enjoy your delicious meal.

Easy Stuffed Peppers

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This recipe is adapted from one that I found here, on the Weight Watcher’s website. For me, one of the best parts of making stuffed peppers is how aromatic they are while cooking. Within minutes, they smell amazing. Which makes it really difficult to wait for them to be finished cooking before eating them!

We have used beef as it calls for in the original recipe, it came out great. We then tried using our chicken burgers from Costco and loved that even more. I am sure these peppers would also be delicious with ground turkey or chicken, or even a veggie patty if you are a vegetarian.
Ingredients:

2 Green Peppers

2 chicken burger patties (or other meat or meat substitute)

1 package of pre-cooked brown rice (this saves time as it is already cooked, no need to even heat it up)

1 can of V8 spicy vegetable juice

4 tbs Parmesan cheese (you can add more on top too)

Ground black pepper to taste if desired

1. If you are not using ground meat, then cut up burger patties into small pieces. Add meat, rice, 1/4 cup of the vegetable juice, and Parmesan cheese.  The mixture should look something like this:

2. Have your lovely assistant (husband) carefully slice off the top of each pepper. Or you can do this yourself. Be sure that your peppers will fit into whatever pan/pot you plan to use. It will look something similar to this:

3. Stuff each pepper with the meat/rice mixture. Save remaining mixture for lunch the next day, it’s good enough to just eat by itself!

4. Pour remaining vegetable juice over and around the stuffed peppers.

5. Cover, simmer peppers over medium-high heat for about 20 minutes.
6. Top with a little extra Parmesan and enjoy.