Thai Coconut Chicken

Thai Coconut Chicken

1 tablespoon curry powder
4 boneless, skinless chicken breast halves, cut
into 1-inch cubes
1/2 tablespoon peanut oil
2 cups sliced asparagus, cut into 1-inch pieces
on the diagonal
1 cup fresh snow peas
1 large carrot, shredded
4 green onions, sliced
1 (14-ounce) can light coconut milk
Hot cooked rice for accompaniment


In a medium size bowl, combine chicken and curry
powder; toss to coat. Heat oil in wok or large
skillet over high heat.

Stir-fry chicken until golden brown. Add asparagus,
snow peas, carrots and green onions and cook for
3 minutes. Add the coconut milk and bring to a boil.

Serve over hot, cooked rice.
Makes 4 servings.