Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

1. 4 chicken thighs
2. 2 tbsp. olive oil
3. 2 tbsp. rice vinegar
4. salt and pepper
5. one half of an onion, diced
6. 5 tbsp. yellow curry powder
7. 2 tbsp. chili powder
8. 1 tbsp. ginger
9. 3 tbsp. brown sugar
10. 1 tbsp. dried parsley
11. 1 cup frozen corn
12. 1 cup frozen snap peas
13. 2 cups frozen pepper strips
14. 1 can lite coconut milk
15. 1 tbsp. lime zest

Process:

1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
4. Add the corn, snap peas, pepper strips, and coconut milk.
5. Cover and let simmer about 20 minutes, until chicken cooks through.
6. Serve hot, over rice, and with grated lime zest on top.

Happy Allergy Free Eating!