Chicken Coconut Curry - a Pantry Recipe
- Reviews 2
Ready In: 20 mins
Serves: 4
Ingredients
- 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
- 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.
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