Thai-Style Chicken with Coconut Curry Sauce and Mixed Vegetables
In this deconstructed spin on the wildly popular soup tom kha gai, our fragrant lemongrass paste and coconut milk make a delicious sauce for chicken and vegetables.
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Paper towel
- Kitchen timer
- Measuring cup
- Plate
Ingredients
- 2 boneless skinless chicken breasts (about 6 ounces each)
- ½ pound organic broccoli
- ¼ pound organic okra
- 3 ounces organic cremini or other button mushrooms
- 3 organic scallions
- 1 organic lime
- Sunbasket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
- ½ cup coconut milk
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