This was my first time cooking with coconut milk. It’s delicious. What’s nice about coconut milk is it’s super healthy, plus it gives a unique flavor you can’t really get from anywhere else.
I got this recipe from Thai Kitchen. I used their brand of coconut milk. This recipe is so easy; less than 10 ingredients and it was a great recipe to put together on a work night.
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Serves: 3-4 people
- 4 boneless skinless chicken breast halves
- Salt and pepper, to taste
- 2 Tbsp. vegetable oil
- 1 chopped onion
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 2 cloves garlic, minced
- 1 can Thai Kitchen® coconut milk
- 1/2 tsp or to taste crushed red pepper flakes
- Jasmine rice
Season the chicken with salt and pepper. Heat oil in a large skillet on medium-high heat. Add the chicken, cooking for 3 minutes on each side or until lightly browned. Remove the chicken from the skillet.
Add the onion, bell peppers and garlic to the skillet. Stir fry for about 3 minutes or until vegetables are tender-crisp. You want to sweat the veggies, but want them to still have a bite.
Stir in the coconut milk and red pepper flakes. Simmer for 5 minutes on medium heat.
Return the chicken to the skillet, spooning the sauce over the chicken. Cook, uncovered, 15 minutes or until the chicken is cooked through.
Serve with cooked Jasmine rice.