Tuesday, August 17, 2010

Thai Coconut Chicken Curry


Ingredients
1.5lbs - Boneless Skinless Chicken Breast (cut into cubes)
1/2 - Yellow Onion (chopped)
1/2 - Orange Pepper (cut into one inch strips)
1 - Freshly Grated Nutmeg
1 - Handful of Green Beans (chopped)
1 - Can of Baby Corn (cut into thirds)
3 - Cloves of Garlic (minced)
4 - Tomatoes on the Vine (cut into quarters)
13.5oz - Coconut Milk
1 - Tablespoon of Chili Paste
1 - Tablespoon of Fish Sauce
Olive Oil
Kosher Salt
Pepper
Curry Powder
Ground Ginger
Sriracha Chili Sauce

1) Cut and season vegetables with salt, pepper, curry powder, ground ginger, and 1/2 of the grated nutmeg
2) Cut and season chicken with salt, pepper, curry powder, ground ginger, and 1/2 of the grated nutmeg
3) Cook chicken with minced garlic in olive oil
4) Once chicken is cooked, add vegetables and let them cook until they are soft
5) Add coconut milk, chili paste, fish sauce, and Sriracha Chili Sauce and let simmer for 25 minutes
6) Add it over linguine or white rice

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