Thai Coconut Chicken

Yesterday was the last day of school.  God help me.  I am so not prepared to entertain two children for two months.  My hubby works from home and I have to keep the kids out of his office.  Do you know how hard that will be?  The office is where their computers are and they are slightly obsessed with games.  Natalie is home schooled full time and Luke part time so they are together a lot!  A LOT!  I think you know where this is going.  Is there a camp I can put them in that doesn't cost $100 a week for each child?  Jeez! I know it sounds like I am trying to get rid of my children.  Which isn't usually the case but I now have a 12 year old boy with RAGING hormones and a 10 year old girl who is going on 16.  Thank God for Yoga!  It keeps me semi sane.



Some nights just call for something quick, easy and light.  Last night was one of those nights.   I found this recipe on Allrecipes when I did a search in the ingredients section for asparagus and chicken.  I changed it up a little and added some Indian spices so I'm not sure if you can still call it Thai Coconut Chicken but nevertheless it was sure tasty and hit the spot!

Thai Coconut Chicken

Yields 4 servings

2 cups dry jasmine rice
3 cups water
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon Garam Masala
2 cups 1 inch pieces asparagus
1 cup snow peas
1 (14 ounce) can light coconut milk

In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.

In a medium size bowl, combine the chicken and curry powder, turmeric and Garam Masala, and toss to coat.

Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus and snow peas; cook for 3 minutes. Pour in the coconut milk, continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

~ Enjoy!