Tuesday, March 15, 2011

Thai Express

This recipe is a family favorite, concocted by my husband's mom.  It was fashioned after the meal from R. Thomas Deluxe Grill in Atlanta, GA.  My mother in law came up with the ingredients similar to dish from the menu at RT and my brother in law Jason found a thai sauce that paired perfect with the veggies & chicken.  They tweaked it slightly to make this amazing dish!


Coconut oil
4 chicken breasts
1/2 red onion, sliced
6 large carrots, peeled, sliced
3 broccoli florets, cut into one inch pieces
1/2 red cabbage shredded
2 green onions, sliced
Handful of cilantro
1 1/2 cups dry quinoa


1/2 cup peanut butter
1 cup coconut milk
2 garlic cloves
3 Tablspoons fish sauce
2 green onions
chili flakes (optional-can add later if serving to kids)

Put the quinoa in a large sauce pan with 2 1/2 cups water, bring to a boil, then reduce heat & simmer. 

Saute the chicken in coconut oil.  While the chicken is cooking put all sauce ingredients in a blender- blend until smooth and pour in a sauce pan.  Bring sauce to a simmer, do not boil-remove from heat, set aside.

Once the chicken is cooked through, add the red onions and carrots, cook until the onions are translucent.  Next add the broccoli, cook for 5 minutes, then add the cabbage and green onions, cook for a few minutes, till the cabbage is just tender.  Toss with the sauce and top with cilantro. 

Serve over the cooked quinoa.

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