Originally developed with Thai Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, coconut milk and ginger for authentic Thai flavor. Chicken broth is pureed with jalapeño peppers and cilantro then stirred into coconut milk for a unique, complex flavor in a smooth velvety sauce. If you like some extra spice, leave in a few of the jalapeño seeds. Serve over jasmine rice to soak up every last drop.
cost per recipe: $9.57
The price is determined by the national average.
cup uncooked jasmine rice
teaspoon ground turmeric
pounds skinless, boneless chicken breast halves, cut into thin strips
tablespoons canola oil
small eggplant, cut lengthwise in quarters, then crosswise into 1/2-inch-thick slices (about 2 cups)
large red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
large onion, cut in half and cut into 1/2-inch-thick slices
tablespoons minced peeled ginger root
cup unsweetened coconut milk
teaspoon cayenne pepper
cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
jalapeño pepper, seeded and chopped
cup fresh whole cilantro leaves
teaspoon lemon zest
Prepare the rice according to the package directions, adding the turmeric to the cooking water.
Season the chicken as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the eggplant, red pepper and onion and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and ginger and cook and stir for 1 minute. Add the coconut milk and cayenne pepper and heat to a boil. Reduce the heat to medium-low. Cook for 2 minutes, stirring occasionally.
Place the broth, jalapeño peppers and cilantro into a blender. Cover and blend until the mixture is smooth.
Stir the broth mixture in the skillet. Return the chicken to the skillet. Cook until the chicken is cooked through. Stir in the lemon zest. Season to taste. Serve the chicken mixture with the rice.