Recipe by Nyteglori
I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.
Top Review by sarikat
I have never made a curry dish before in my life, but this looked easy enough to try. Wow, was it good! Substitutions: fresh chicken breast and frozen peas for canned; lite coconut milk for regular. I added the frozen peas at the beginning of the process so they were cooked through by the time it was done. I also added 1/2 tsp. ground ginger to the spices for a little extra kick. Nyteglori, thanks so much for a delicious new recipe that will now be a staple in our house!
- 14 ounces coconut milk
- 1 (10 -12 ounce) can chunk chicken, undrained
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 teaspoons curry powder
- 1⁄2 teaspoon red pepper flakes
- 2 tablespoons sugar
- 1 -2 tablespoon soy sauce
- 8 ounces bamboo shoots, drained
- 8 ounces sliced water chestnuts, drained
- 8 ounces peas, drained
- 2 ounces pimiento
- cooked rice
Directions See How It's Made
- Open up the coconut milk and chicken. Combine them in a 2-quart pot. Stir to break the chicken up into chunks.
- Bring to a boil over medium heat, stirring often.
- In a small dish combine the cornstarch and cold water. Stir until the cornstarch is dissolved.
- Add this to the hot coconut milk and chicken. Stirring constantly, bring it to a boil. Boil for a full minute and then reduce the heat to a low flame.
- Add the curry powder, red pepper flakes, sugar, soy sauce, bamboo or water chestnuts, peas and pimiento.
- Stir gently and allow the mixture to simmer for about 5 minutes so the flavors can get to know each other better. Serve over cooked rice.