1 pound
boneless skinless chicken breast, diced into bite-sized pieces
1 one
13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
11 to
1 1/2 cups shredded carrots
11 to
3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
12 to
3 tablespoons coconut oil (olive oil may be substituted)1 medium/large sweet Vidalia or yellow onion, diced small1 pound boneless skinless chicken breast, diced into bite-sized pieces3 cloves garlic, finely minced or pressed2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped2 teaspoons ground corianderone 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)1 to 1 1/2 cups shredded carrots1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)1 teaspoon kosher salt, or to taste1/2 teaspoon freshly ground black pepper, or to tasteabout 3 cups fresh spinach leaves1 tablespoon lime juice1 to 2 tablespoons brown sugar, optional and to taste1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)rice, quinoa, or naan, optional for serving
Heat up the coconut oil in a pan, add shallot, all spices and curry paste, stir in chicken strips. Stir in the coconut milk (I add both, the creamy part as well as the liquid
Add the chicken and. Heat a little coconut or vegetable. This curry was wolfed down by her - and merely picked over by him, but he was quite ill, so that may have been why
You can’t make a curry without coconut milk or fish sauce. Easy ThaiChickenCurry is a healthy dinner recipe without coconut milk or fish sauce made in less than 30 minutes
Add the coconut milk, lime leaves, fish sauce and sugar and stir well. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chickencurry
Stir in the coconut milk and water / chicken stock and bring up to a simmer. Even the curries, with all that coconut milk, still have a fragrance and lightness to them, which I find very attractive
This coconut milk chickencurry goes excellently with idlis. Whenever I tire of the fiery hot chili or black pepper based chicken curries, I turn to coconut milk for relief
Another quick and easy recipe - THAI RED CURRY - with chicken and vegetables. Our ingredients included two chicken breasts and a pack of stir fry vegetables - baby corn, green beans, and broccoli plus a few mange tout and sweet red pepper
And any curry made with roasted coconut only gets better the next day, when the flavors have had time to develop and the curry itself thickens and coats the chicken pieces beautifully
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