Chicken coconut curry

Submitted by Brenda Blank


About the cook: I'm a disabled senior with a love of cooking. I fell in love with cooking when I was in high school home ec classes and have always enjoyed trying new things and creating dishes. I was born and raised in coos bay Oregon and have lived most of my life in coos county.

About the dish: While experimenting after watching chopped and bite club I came up with this through trial and error.



National Origin: Thai

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

1 sweet onion
2 tbsp coconut oil
2 inch ginger root, grated
1 can 14oz coconut milk
1 red or yellow pepper
2 Tbsp yellow curry powder
1/4 tsp crushed red pepper
1/2 bunch cilantro
1 tsp basil
1 pound boneless skinless chicken breast or thighs
1 Tbsp brown sugar
1/2 tsp salt or more to taste
1/2 tsp black pepper ground
1 Thai chili (optional)

Preparation:

Heat coconut oil, add onion cook till soft, add ginger saute 2-3 minutes, add curry saute to bloom about a minute, add salt, pepper, chopped pepper, crushed pepper, cilantro, Brown sugar, Thai chili if you want heat, and coconut milk, bring to a simmer over med heat, turn heat down to just simmer and cook about 30 minutes, add chicken and simmer about 10-15 minutes till chicken is cooked through, if sauce thins while cooking chicken you can thicken it up with a little cornstarch by adding it to a little water first and then adding it to sauce and cook about a minute. Serve over rice

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