Thai Coconut Curry Chicken from Orange Crate's International Collection is full of aromatics and tastes as good or better than from your favorite restaurant.
(30 g) of Thai Coconut Rub
2 pounds of chicken breast, cut in small cubes
1 green pepper, 1 red pepper (cut into small triangle pieces)
1 carrot sliced into small pieces
1 bowl of green peas ( frozen ones are okay)
1 can (400ml) of coconut milk
2 tbsp vegetable oil
1 cup of chicken broth
Marinate the cubed chicken breast with Thai Coconut Rub for about an hour or two.
Heat a skillet in high heat, pour the cooking oil, brown the cubed chicken breast and add the rest of the Rub.
Add carrot, then pour in the coconut milk and chicken broth and stir for 5-7 mins.
Add the cut peppers & peas
Simmer in medium heat until the veggies are cooked to your liking
Serve with Jasmin rice and garnish with fresh lime wedges