Coconut Curry Chicken - America's Best Copycat Recipes

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Coconut Curry Chicken

CHINESE RESTAURANTS > PF Chang's
COCONUT CURRY CHICKEN
Pei Wei Recipe

Serves 4

6-8 chicken tenderloins thawed, pounded and then cut into thirds
1 can bamboo shoots/water chestnuts
2 (14 oz) cans coconut milk
1 medium onion cut in chunks
2 different colored bell peppers cut in chunks
5-7 stalks bok choy cut in chunks
1/4 lb green beans cut in half
1/3 can of the green curry paste

Start desired amount of rice on stove 20 minutes before you start doing everything else. When rice is finished whisk together curry paste and coconut milk in a skillet and let simmer for 3-5 minutes. Add chicken and cut up the vegetables while chicken is cooking. When chicken is cooked thoroughly, add the vegetables and cook until desired consistency of vegetables is achieved. Serve with rice!
 
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