Coconut Curried Chicken
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 118.29 ml water
- 236.59 ml light coconut milk
- 14.79 ml cornstarch
- 14.79 ml fish sauce
- 9.85 ml sugar
- 9.85 ml garlic, bottled minced
- 9.85 ml ginger, bottled minced
- 4.92 ml green curry paste
- 9.85 ml vegetable oil, divided
- 453.59 g chicken breast tenders
- 2.46 ml salt, divided
- 236.59 ml frozen green pea
- 118.29 ml onion, chopped
- 226.79 g package mushrooms, sliced
- 4.92 ml lime juice
directions
- Combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk. Set aside.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan and cook about 6 minutes or until done, turning once. Remove from pan and keep it warm.
- Add remaining 1 teaspoon oil to pan. Add peas, onion, mushrooms and cook 5 minutes or until mushrooms are tender.
- Add coconut milk mixture and 1/4 teaspoon salt to pan.Bring to a boil. Reduce heat, and simmer 5 minutes. Add chicken and lime juice to pan and cook 3 minutes or until thoroughly heated.
- Serve over you favorite rice.
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Reviews
-
Very quick, easy and delicious...I haven't fixed curry anything so I was a little leary about the green curry paste. I followed the directions exactly but I think next time I will add more curry paste or chili sauce. It was a very mild tasting dinner for anyone. I served it with jasimine rice and Cold Cucumber Salad #274131 by mersaydees. Made for Spring PAC 09.
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