A good friend was in the hospital last week for an operation. When she was released to come home, I thought the best gift would be to stop by with a homemade dinner for her and her husband. If I were sick, that would be so much better than flowers. I made a batch of my Roasted Carrot, Shallot & Coconut Soup, bought some dinner rolls and, to keep the coconut theme going, prepared this chicken & carrot saute with all the toppings. Her husband just needed to whip up some brown or white rice and dinner was served.
I love how easy it is to make this delicious recipe...just saute the carrots, vegetables and chicken and then create the lovely sauce. Coconut milk, coconut cream, soy sauce and vinegar are cooked down to a thick reduction and then kicked up a bit with a handful of fresh basil. I serve this dish over white or brown rice and top everything with additional basil, cilantro leaves, chopped green onions and a squeeze of lime. It's like sunshine on a cold fall day. (ok, I know that was incredibly corny, but true!)
Chicken & Carrot Saute With Coconut-Basil Sauce
3 lbs skinless, boneless chicken breasts cut into bite-sized pieces (about 1 1/2 inches in diameter)
1/4 cup extra-virgin olive oil, plus 2 tablespoons
4 large carrots, sliced in 1/4 inch medallions
1 small white onion, chopped
1 shallot, chopped
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 jalapeno peppers, seeded, deveined and cut into thin slices
3/4 cup unsweetened coconut milk (from the dairy case)
1/4 cup coconut cream
1/4 cup soy sauce
3 tablespoons sherry vinegar
1 cup fresh basil, chopped
1/4 cup fresh cilantro leaves
1/4 cup chopped green onions
freshly cracked black pepper
Heat a large skillet until hot. Add 1/4 cup olive oil and the carrots, onion, shallot, ginger and jalapeno peppers. Saute, frequently stirring, for 3-4 minutes or until the vegetables are tender, and the onions begin to caramelize. Remove the veggies using a slotted spoon to keep oil in pan and place in a rimmed pie plate.
Add 1/3 of the chicken to the hot pan. Cook, frequently stirring, until just cooked through and beginning to caramelize. Remove from pan using the slotted spoon and add to pie plate. Add the next 1/3rd of chicken and repeat the process. Finish with the last of the chicken.
Add to the skillet the additional 2 tablespoons olive oil, coconut milk, coconut cream, soy sauce and vinegar. Cook over medium-high heat until reduced by a third. (about 5-7 minutes). Stir in the chicken and vegetables and simmer until hot. Stir in 3/4 cup basil. Taste and add additional salt and pepper if needed.
Serve over white or brown rice and top with the remaining basil, cilantro, green onions and a squeeze of fresh lime juice.
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Additional carrot recipes you may enjoy:
It is Carrot week at Food Network's Fall Fest roundup. Do you have a favorite carrot recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.
Feed Me Phoebe: Baked Moroccan Chicken with Carrots and Turmeric
Homemade Delish: Thai Carrot Noodles
In Jennie's Kitchen: Dairy-Free Carrot Cupcakes
The Wimpy Vegetarian: Light Carrot Flans
Weelicious: Carrot Parsnip Latkes
The Mom 100: Roasted Cauliflower and Carrots with Olive Drizzle
Napa Farmhouse 1885: Chicken & Carrot Saute With Coconut-Basil Sauce
Red or Green: Roasted Carrot, Shallot & Coconut Soup
Healthy Eats: 6 Healthy Ways to Up Your Carrot Cake Game
Taste with the Eyes: A Twist on Carrots and Quinoa
Creative Culinary: Roasted Carrots with Honey, Rosemary and Thyme
FN Dish: 5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert
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