Curry Coconut Chicken

Total Time
45mins
Prep 30 mins
Cook 15 mins

I've had a similar dish in a Korean restaurant, and have been trying to duplicate the recipe. The secret is the sugar! I bought some curry on Ebay, so I don't know how good this would be with regular store bought curry. But I could eat this recipe every night!! I'm a low carb dieter, so I use Splenda and eat the chicken without rice.

Ingredients Nutrition

Directions

  1. Cut chicken in bite size pieces and cook In a skillet, cook onion and bell peppers to your desired tenderness In another skillet, combine coconut milk, curry, peanuts and sugar.
  2. Simmer until sauce thickens Combine sauce with vegis and chicken Serve with rice.

Reviews

(1)
Most Helpful

Simple, but yummy! My husband is a meat and potatoes kinda guy who could live off just that with no complaints, but I start craving anything but! This simple recipe is easy to prepare, and has an ethnic flavor without a bunch of complicated, overly hard to find, or expensive ingredients. I didn't know exactly what kind of curry the author had in mind, so I used about a tablespoon of red curry paste, although I think yellow curry paste might be better. I'll try that next time!

m a n t e e g a January 21, 2005

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