Chicken Coconut Curry - a Pantry Recipe
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 396.89 g coconut milk
- 283.49-340.19 g can chunk chicken, undrained
- 14.79 ml cornstarch
- 29.58 ml cold water
- 9.85 ml curry powder
- 2.46 ml red pepper flakes
- 29.58 ml sugar
- 14.79-29.58 ml soy sauce
- 226.79 g bamboo shoots, drained
- 226.79 g sliced water chestnuts, drained
- 226.79 g peas, drained
- 56.69 g pimiento
- cooked rice
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">