Ingredients
- Coconut Curry Sauce:
- 1 (13.5-ounce) can light coconut milk
- 1 tablespoon Thai curry paste
- two tablespoons curry powder
- 2 teaspoons minced fresh ginger root
- 3 cloves garlic clove, minced
- Dash red pepper cayenne
- Kosher salt and freshly ground pepper
- Chicken:
- 8 ounces high-fiber wheat grains linguine, (suggested: DeCecco)
- Essential olive oil cooking spray
- 1 vidalia onion, chopped
- 1 pound boneless skinless chicken white meat, fat removed, reduce small pieces
- Kosher salt and freshly ground pepper
- two tablespoons curry powder
- two tablespoons peanut butter
- 1 cup thinly sliced roasted red peppers
- 1 cup thinly sliced water chestnuts
- 1 cup scallions, white-colored and eco-friendly parts, thinly sliced
- Chopped fresh mint and cilantro leaves, for garnish
- Lime wedges, for serving
Directions
For that sauce: Inside a medium bowl, combine all the sauce ingredients, whisk until completely combined and hang aside.
For that chicken: Prepare the entire wheat linguine al dente based on box directions. Drain and rinse under cold water and spray gently with essential olive oil cooking spray so it doesn't stick and hang aside.
Coat a sizable nonstick skillet with cooking spray and add onions. Prepare until translucent and starting to brown, about five to ten minutes. Add some chicken, season with pepper and salt and stir in curry powder. Saute chicken until gently brown. Add some peanut butter and let it melt to coat the chicken.
Add some roasted red peppers, water chestnuts and scallions and season with pepper and salt as you desire. Saute for any couple of minutes simply to release flavor.
Pour the coconut curry sauce within the chicken and vegetables and stir lightly. Prepare just until warmed through and thickened a little, about three to five minutes. Season with pepper and salt, when needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if preferred.
SUZY'S SERVING OPTIONS: (Serves four or even more – could be bending easily)
Family Style – Put linguine inside a large deep platter or decorative bowl and pour mixture outrageous. Toss lightly with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
Reduced Carb Diets – On the large dinner plate place Boston lettuce leaves inside a fan since the entire plate. Place 1/4 from the chicken mixture on the top and drizzle with fresh lime juice and garnish with scallions. The sauce will form an all natural salad dressing for that lettuce.
Individual Plates: Each serving is 2 oz. dry pasta and 1/4 from the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on the small exotic plate for additional presentation.
NOTE: You might substitute shrimp or tofu for that chicken which is equally scrumptious!!
Home Prepare Recipe. A viewer or guest from the show, who might not be an expert prepare, provided this recipe. The Meals Network Kitchen haven't tested this recipe and for that reason cannot make representation regarding the results.