kalphs Posted November 8, 2012 Share Posted November 8, 2012 Meal of the Week: Thai Lime Chicken 6 boneless skinless chicken breast halves (6 ounces each) 1-1/4 teaspoons salt 1 can (13.66 ounces) coconut milk 1 teaspoon curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon cayenne pepper 3 green onions, sliced, divided 2 tablespoons cornstarch 2 tablespoons cold water 1 to 2 tablespoons lime juice 3 cups hot cooked rice Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 4-5 hours or until chicken is tender. Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions. Serve with cream cheese wontons and spring rolls. Quote Link to comment Share on other sites More sharing options...
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