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Thursday, October 27, 2011

Thai Red Coconut Curry with Chicken

Lately I have been a little obsessed with curries. I have been experiementing with different pre-bottled sauces but FINALLY decided to venture out and make curry from scratch. Guess what? It was SUPER easy!! Click here to find a cheap and easy way to get all those "fancy" spices. Also, scroll down for a photo tutorial on how to make the curry!



Thai Red Coconut Curry with Chicken

1 can coconut milk
2 tsp ginger VERY finely minced (I used my microplane)
3 garlic cloves minced
2 Tbs oil
1 tsp coriander
1 tsp garam masala
1 tsp turmeric
1/2 salt
2 heaping Tbs red curry paste
2 boneless chicken breasts diced
2 carrots sliced
1 onion sliced
1 pepper (your choice) sliced
any other vegetable you want to throw in
ex.) green beans, peas,cabbage zucchini

In a medium size pan heat 2 Tbs oil (I used coconut oil). Add garlic, ginger and spices. Stir until fragrant. Add the cream from the coconut milk. (If you have never used coconut milk before, the can will be divided...one half a thin clear liquid, the other half a thick coconut cream) Stir until fragrant about 2-3 minutes. Add the curry paste, stir until dissolved. Add the remaining coconut milk and bring to a boil. Add the remaining ingredients including the chicken. Yes, you add that last! Once the pot comes to a boil again, turn down and let simmer until the chicken is cooked through. Serve over fragrant basmati or jasmine rice.




Prepare ahead! Chop all your veggies ahead of time! Place
your aromatics (garlic and ginger) in a separate bowl.

Add aromatics to coconut oil.

Add your spices.

Pour coconut cream into pan.

Add red curry paste.

Add the rest of coconut milk and veggies.

Add the chicken LAST! Cover and bring to a boil.
Cook until chicken is done!

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Thanks so much for your encouraging words!