Ingredients:
1 Tbsp vegetable oil
1 lb. boneless, skinless chicken breasts, cut into short thin strips
3 cups Thai Kitchen® Coconut Milk
2 cups water
1/4 cup Thai Kitchen® Premium Fish Sauce
1/4 cup fresh lime juice
2 Tbsp minced fresh ginger
1/4 tsp ground red pepper
2 Tbsp thinly sliced green onion
1 Tbsp chopped fresh cilantro
Directions:
Heat oil in large saucepan on medium heat. Add chicken; cook and stir until chicken is no longer pink.
Stir in Coconut Milk and water. Bring to boil; reduce heat to low.
Stir in Fish Sauce, lime juice, ginger and pepper. Simmer 10 minutes longer or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro before serving.
Chef’s Tip: Beef, pork, or peeled and deveined shrimp can be used in place of the chicken.
Servings: 6
Prep time: 10 min
Cook time: 15 min
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