Tuesday, March 31, 2009

RECIPE - Chicken Curry with Coconut

This makes enough for 4 to 5 adults

  1. Prepare 2 cups of white rice (jasmine rice is great for this dish; basmati will work well), according to package directions.
  1. Toast 1 cup of shredded, sweetened coconut over medium heat in a small saute pan.  Stir constantly to keep from burning - it should take about 5 minutes for the coconut to turn a golden brown.  Remove from heat and set aside.

  • 1 pkg. boneless, skinless chicken breasts, diced and coated in cornstarch
  • 1 tbsp. sesame oil
  • 1 tbsp. olive oil
  1. In a medium sauce pan, over medium heat, warm the sesame oil and olive oil.
  2. Fry cornstarch-coated chicken in the mixture of sesame oil and olive oil.
  3. Remove chicken and set aside.
  • 1 tbsp. olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 cans of coconut milk
  • 2 tsp. red curry paste (more or less, depending on you preference for spicy foods)
  • 5 kaffir lime leaves, scored/sliced.  These can be found at a local asian store, and should be removed from the dish before serving, as they are not to be eaten.
  • 1 zucchini, julienned
  • 1 cup shredded or matchstick cut carrots
  • 1 cup frozen sweet peas
  1. In a large saucepan, over medium heat, heat the olive oil.
  2. Add the onion and stir until soft, about 2 minutes.
  3. Add the curry paste, and stir to coat the onions.
  4. Add the coconut milk and kaffir lime leaves to the pan and bring to a boil.  Boil for 2 minutes, stirring.
  5. Reduce heat and simmer for 45 minutes on low, stirring occasionally.
  6. Have a glass of wine 'cause you have the time!
  7. While the sauce is thickening, mix the ingredients for the peanut sauce (recipe below).
  8. After the curry sauce has thickened, remove the kaffir lime leaves and turn heat back up to medium.
  9. Add the cooked chicken, zucchini, peas and carrots to the sauce and cook for 10 minutes.
  10. In a large tea cup/small bowl, pack a the cooked white rice.  Turn the cup upside-down on a plate and gently pat the bottom of the cup/bowl, until the rice falls out.
  11. Arrange 1/4 of the curry sauce, chicken and vegetable mixture around the rice.
  12. Place about 1 tbsp. of the peanut sauce directly on top of the rice.
  13. Garnish with toasted coconut, and serve.
  • 1/4 cup of peanut butter (chunk or creamy will work)
  • 1 tsp. lime juice
  • 1 tsp. chili sauce (cayenne pepper will work well, too, but adjust to 1/8 tsp.)
  • 4 tbsp. hot water
  • 1/2 tbsp. soy sauce
  • 1 tsp. rice wine
  1. Stir all ingredients, combining well.
  2. Place in a small sauce pan over medium heat and stir until heated through.
  3. More water can be used to thin out the sauce, if needed.

1 comment:

  1. Best recipe ever!!!! You rock Deb! This one is our new favorite!