shapeimage_2-11.png

 

AIMEE'S SPICY TRY MY THAI CHICKEN

Who needs take-out when you can make this yourself?  Serve some fresh fruit like mango and bananas alongside this dish to help tone down the heat:

  • 1 Tablespoon vegetable oil
  • 2 Tablespoon curry powder
  • 1 teaspoon cayenne pepper
  • 1 1/2 to 2 pounds boneless skinless chicken breasts, cubed
  • 1 white onion, sliced into strips (like fajitas)
  • 1 red bell pepper, sliced into strips (like fajitas)
  • 1 habanero pepper, finely diced
  • 1 can coconut milk
  • 1 large lime, zest and juice needed
  • 1 small can chopped pineapple (or fresh, chopped pineapple may certainly be used)
  • 1/2 cup to 1 cup fresh cilantro

In a large skillet, heat the vegetable oil and add the curry powder and cayenne pepper.  Place chicken breast cubes into the curry/cayenne pepper oil.  Cook for about 2 to 3 minutes.  Next add the onion, bell pepper and habanero pepper.  Stir to coat the vegetables with the seasonings, then add the coconut milk, lime zest and lime juice.  Bring to a boil, then reduce heat to low and simmer for about 12 to 15 minutes.  Add pineapple and cook for another 2 minutes.  Top with cilantro and serve with white rice and fresh fruit to tone the heat down!