Easy Coconut Curry Chicken |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is an easy version of a Thai Classic. Ingredients:
2 lbs. chicken breast or thigh (boneless/skinless) |
2 tablespoons of vegetable oil |
1 tablespoon of sesame oil (optional) |
2 cloves of garlic |
1/2 teaspoon fresh ginger or 1 teaspoon ground ginger |
1 tablespoon chinese five spice |
3 tablespoons of yellow or red curry powder |
12 oz. of unsweetened coconut milk |
1 cup of bamboo shoots |
1 cup of cilantro (chinese parsley) |
1/4 cup of thai basil (optional) |
salt to taste |
Directions:
1. Cut raw Chicken into bite size strips or chunks.
2. Heat the Vegetable Oil in a Wok on medium-high to high heat.
3. Add the Chicken, 1 clove of minced garlic, 1 tablespoon of the Curry Powder, ginger and Five Spice to the Wok.
4. Cook Chicken till done.
5. If using Chicken Breasts, remove from Wok and set aside when done.
6. If using Chicken Thighs, do not remove from wok.
7. Add Coconut Milk, Bamboo Shoots, remaining clove of garlic (minced) and remaining Curry Powder to Wok. Bring to a simmer.
8. Once simmer point is achieved, put Chicken Breasts back into Wok. (disregard this step if using Thighs)
9. If available, add Thai Basil.
10. Simmer for 5-10 minutes.
11. Serve over Jasmine Rice. Garnish with fresh Cilantro.
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