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Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout. Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.
Nutritional Information: (per serving)
Calories 405; Total Fat 11g; Saturated Fat 6g; Cholesterol 66mg; Sodium 465mg; Total Carbohydrate 43g; Dietary Fiber 1g; Protein 31g
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Pasta with Tomato and Peas
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By kmmarsh14
carmel, IN
on May 05, 2013
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Pretty good, and easy to make. I made some additions. Garlic and red pepper flake for more flavor, and some shiitake mushrooms. I didn't really think the sauce needed the cornstarch. It turned out a little thicker than I'd like.
By Jam1231
Pittsburgh, PA
on March 19, 2013
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I love thai food. this was a good make-at-home version of thai. i love the coconut flavor. I thought it tasted a little too chickeny to me, if that makes sense. I will use water next time instead of chicken broth so chicken flavor doesn't overwhelm. Otherwise, the lime and ginger and cilantro are so fragrant and delicious, it smells great when you're cooking it.
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