Coconut Chicken Curry
3-4 Chicken breasts, thinly sliced
1 can-about 1 1/2 cups- coconut milk (may use lite if you prefer)
2 Tbsp soy sauce
2 Tbsp sugar (may use honey)
1/2 tsp kosher salt
2 Tbsp Olive oil
1/2 tsp crushed red pepper flakes
zest of 1 lemon
1 Tbsp minced garlic
2 tsp curry powder
1/2 cup chopped fresh basil
1. In a large skillet, cook chicken in a little bit of olive oil. Remove from pan.
2. Combine Milk, soy sauce, sugar and salt in small bowl.
3. In a small bowl, put garlic, curry powder, zest and pepper flakes
4. Add oil to skillet over med-high heat. Heat for 30 seconds. Dump in the garlic and spices. Stir fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a low boil, stirring occasionally. Reduce heat and cook until the sauce thickens slightly. Return chicken to pan. Heat through. Add basil.
5. Serve with rice
Feeds about 6-8 people.
1 can-about 1 1/2 cups- coconut milk (may use lite if you prefer)
2 Tbsp soy sauce
2 Tbsp sugar (may use honey)
1/2 tsp kosher salt
2 Tbsp Olive oil
1/2 tsp crushed red pepper flakes
zest of 1 lemon
1 Tbsp minced garlic
2 tsp curry powder
1/2 cup chopped fresh basil
1. In a large skillet, cook chicken in a little bit of olive oil. Remove from pan.
2. Combine Milk, soy sauce, sugar and salt in small bowl.
3. In a small bowl, put garlic, curry powder, zest and pepper flakes
4. Add oil to skillet over med-high heat. Heat for 30 seconds. Dump in the garlic and spices. Stir fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a low boil, stirring occasionally. Reduce heat and cook until the sauce thickens slightly. Return chicken to pan. Heat through. Add basil.
5. Serve with rice
Feeds about 6-8 people.
source: Amy Harnois
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