Coconut Chicken Curry

I first tried coconut curry when my sister and I went on a little trip together to Duluth.  We decided to splurge a bit and go out for fancy dinner.  Stepping out of my comfort zone we both ordered dishes we had never tried before.  The meal was better than bananas, peanut butter and chocolate…..and that is saying ALOT!!! It was loaded with mushrooms, peppers, carrots, onions and chicken and the sauce was perfect.  I have attempted many times to recreate it and I think I found something that almost compares.  A little zing, sweetness and spice all in one dish.

Ingredients

(serves 2)

1 large chicken breast

1/2 cup jasmine rice (or other kind if you prefer)

1 tbs lemon juice

1 red bell pepper

7-8 baby carrots

1 container baby white mushrooms

1 can sliced water chestnuts

1/4 cup minced onion

sauce

1/2 cup full fat unsweetened coconut milk

1 cup gluten free chicken broth

2 tsp red curry paste (I use the Thai Kitchen Brand)

2 tbs tomato paste

1 tsp curry powder

1 tsp onion powder

1 tsp crushed red pepper flakes

1 tsp cornstarch or arrowroot powder (for thicker sauce)

1 tsp ginger powder

1 tbs honey

1) First I started by throwing my chicken breast in the oven at 350 for 20 minutes.  Pan frying would work as well, however I have limited cooking supplies and stovetop space so oven it was for me! Next prep your rice.  My jasmine rice takes about 30 minutes in all.  I use chicken broth and lime juice instead of water to cook to add extra flavor!

2) While that is cooking prep your veggies, cut the pepper, carrots, onion and mushrooms into slices.  Set aside

3) Now time for the sauce.  When you first open the coconut milk it will be separated.  Don’t freight! That is how it is suppose to be.  Give it a good stir and it will melt just perfectly when we add it in the sauce pan.  In a large mixing bowl add the coconut milk, red curry paste, tomato paste, onion powered, ginger powder, red pepper flakes and honey.  Use a whisk and stir all ingredients together.  Transfer into a sauce pan and simmer for 10-15 minutes.  Stir.

4) After 15 min add your veggies.  Let simmer and cover for another 10 minutes.  I added 1 tsp of arrowroot powder to thick in up a bit.  You can use cornstarch or a bit of flour to thicken.

IMG_7569

Things always get a tad bit messy when I’m cooking! 😉

5) Once chicken is done.  Let cool for 5 minutes to keep the juices, then cut into thin slices.

6) Throw chicken in with sauce.

7) Lastly assemble, lay a bed of rice then top with a your chicken curry mixture.  Top with fresh cilantro, salt, squirt of lime juice or coconut flakes!

ENJOY!!!

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