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Nut Recipes |
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Macadamia Thai Curry Chicken
1 lb. boneless, skinless chicken breasts, cut into cubes ½ cup light coconut milk ¾ cups low sodium chicken broth 1/4 teaspoon green curry paste (or more if you like it spicier) 1 Tablespoon light brown sugar ½ teaspoon fish sauce 1 Tablespoon fresh lime juice 1 Tablespoon cornstarch, dissolved in 2 tablespoons water 1 – 3 oz. pkg. Flanigan Farms Chopped Macadamia Nuts, toasted non-stick cooking spray 2 large carrots, sliced into thin circles 3 green onions, chopped (including ¾ of the green part) 1 medium zucchini, quartered and chopped ¼ cup chopped, fresh basil
Heat a medium nonstick skillet or wok on medium and add cubed chicken breast pieces. Stir frequently until chicken starts to brown and is no longer pink in the center. Remove chicken from skillet or wok and set aside.
In a small saucepan, warm the coconut milk and chicken broth over low heat. Stir in the curry paste and brown sugar. Whisk to dissolve both. Add the fish sauce, lime juice and dissolved cornstarch. Mix over low heat until sauce thickens. Remove from heat and stir in the chopped macadamia nuts. Set aside.
Spray the nonstick skillet or wok with non-stick cooking spray and heat on medium once more. Add the carrots, onions and zucchini. Stir-fry for 3 minutes. Remove from heat and stir in the macadamia curry sauce and chopped basil.
Serve over warm rice. |
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Recipe uses MACADAMIA NUTS |
