Thai Coconut Curry Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yellow Curry. Spicy, pungent, comfort food best served over steamed white rice. Not too overpowering. I use only Spice Islands Brand curry powder - (5 years making it and nothing compares). For the vegetarian version, leave out anything that says chicken and replace with veggie. Ingredients:
1 tsp canola oil (sesame or peanut if you have it) |
1 clove garlic, minced |
100 grams onion, chopped |
6 1/10 grams pepper serrano, or one jalapeno, seeded & julienned |
30 grams red pepper, seeded & julienned |
1 tsp ginger, julienned |
64 grams celery, sliced |
1 medium carrot, sliced |
120 grams potato, peeled & cubed |
13.68 oz chicken breast, (2 boneless skinless steaks, halved, or chunked) |
3 tbsp curry |
40 grams chicken bullion |
13 1/2 oz. (1 can) light coconut milk |
1/2 cup of water |
Directions:
1. Soften the first 5 ingredients in a pot over low heat.
2. Add the ginger & half of the red pepper, cook for a minute or two.
3. Toss in the celery, cook for a minute or two more (do not over soften celery).
4. Throw in the rest (except for the water) and simmer low uncovered (milk will curdle if you cover) till the chicken is done.
5. Once the chicken is done, slowly stir in and add the water.
6. Makes 4 servings (guarantee- you will eat 2 for yourself if you like curry). Keeps in the fridge for about 3 nights and makes for awesome leftovers.
7. Best served hot over steamed white short grain (nishiki) rice.
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