16 Jul Thai-Tatoes and Chicken

Do you love the taste of Thai food but wish you could create your own dishes at home rather than having to always dine out to get those delicious Thai tastes? Well you’re in luck because I created this recipe just for you! Well, actually I created it for my husband, Dr. Jason Kremer who also loves the unique flavors found in many common Thai dishes… But we’re happy to share to that you too can enjoy this awesome recipe!

Ingredients:

• 4 chicken breasts, cooked and cubed
• 2 cups sliced/cubed potatoes (I used baby red)
• 2 bell peppers, chopped
• 10-15 asparagus spears, cut into 1 inch segments
• 1 can light coconut milk (13.5 fluid ounces)
• 2 cups vegetable broth (homemade or low sodium)
• 6 kaffir lime leaves
• 1 tbs fish sauce
• 1 tsp honey
• 1-2 tbs red curry paste
• 2 red chillies thinly sliced (red chili flakes also work)
• 2 cloves garlic, diced
• 1/2 cup onion, chopped

Steps:

1. Start by combining broth, coconut milk, fish sauce, honey, curry paste, and lime leaves in skillet and bring to a boil (stirring occasionally).
2. Reduce heat to simmer and add remaining ingredients. Cook just until peppers/asparagus reach desired tenderness (be careful not to overcook). If beginning with raw chicken simply cut into equal sized pieces and cook in a separate pan while sauce is simmering.

Nutritional Highlights:

This recipe is loaded with lean protein and antioxidants (from the veggies). In addition, this recipe is gluten, dairy, egg, and soy free, making it a wonderful dish for those with food allergies.