1 carrot – cut into matchsticks
½ red bell pepper – cut into match sticks
½ red onion – chopped
2 green onions (scallions) – chopped thin
½ inch fresh ginger – run through a small shredder
2 to 3 cloves garlic – run through a small shredder
1 TBSP vegetable oil
2 TBSP butter
Salt and pepper
3 chicken thighs
Water, strain and retain ½ cup chicken broth
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Cut leaves from stem)
Might even add Sriracha at the end
Start the rice to cook, should be 30 minutes in a rice cooker.
In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep ½ cup of natural broth.
In a large Dutch oven add vegetable oil and butter and sauté the chicken until coated. Add the red onion, green onions, garlic and ginger and sauté. Add the carrots and red bell. Cook on medium several minutes. Add the chicken broth. Cook several minutes.
Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P.
Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.
No pics, just totally awesome.