Chicken Coconut Curry

Chicken Coconut Curry

Shallots 1 cup, thinly sliced
Coconut Oil 2 tbsp.
Serrano Chiles 2, thinly sliced
Fresh Ginger 1 inch piece, peeled & sliced into matchsticks
Garlic 1 clove, minced
Turmeric 1 tsp.
Cabbage 1 1/2 cups, sliced into 1/2 inch strips
Carrot 1, peeled & thinly sliced
Mushroom Caps 1 cup, sliced
Coconut Milk 1 can, 14 ounces
Chicken Breast 1 pound, cut into 1 inch chunks
Soy Sauce 2 tbsp.
Tomatoes 2, sliced into wedges
Snow Peas 1 cup, strings removed, cut in half
Fresh Basil 1/2 cup, torn into pieces
Scallion 1 (greens & whites thinly sliced)
Jasmine Rice 1 cup
Lime 1, cut into wedges

Combine shallots and oil in a large saucepan over high heat. Cook for 2 minutes.

Reduce heat to medium. Add pepper, ginger, garlic and turmeric. Cook for 1 minute.

Add cabbage, carrot, mushrooms. Cook for 2 minutes.

Pour in coconut milk and 1 cup of water. Bring to boil.

Add chicken and soy sauce. Simmer uncovered for 5 minutes, stirring occasionally.

Mix in tomatoes and snow peas. Simmer for 3 minutes or until chicken is cooked through.

Add basil and scallion and simmer for 1 minute more.

Serve with jasmine rice and lime wedges.




15 min



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