coconut chicken curry
From nanomites 16 years ago
- 25 minutes to make
- Serves 6
this dish is a pleasent spicy taste to chicken, goes great with brown rice, aspargus tips and a little yogurt to smooth the bite. a must do again recipe
Ingredients
- 8-10 chicken thighs, boneless/skinless shopping list
- 1 tsp(25ml) turmeric shopping list
- 2 tbsp(25ml) olive oil shopping list
- 1tbsp(25ml) thai green curry paste shopping list
- 200ml coconut cream shopping list
- 200ml table cream shopping list
- 2tbsp(25ml) fish sauce shopping list
- 2tbsp(25ml)freashly squeezed lime juice shopping list
- 2tsp(10) liquid honey shopping list
- 1 red pepper sliced thin shopping list
How to make it
- pat the chicken thighs dry and sprinkle with turmeric
- heat the oil in a frying pan over med-high heat and brown the chicken thighs on both sides
- trransfer chicken to plate
- add the curry to the pan and stir, mixing it with the oil untl fragrant, about 40 secs.Add the coconut cream and table cream and bring to a boil, scrapping the browned bits from the bottom of the pan. Stir in the fish sauce, lime juice and honey and bring to a boil for 3 mins, stirring occasionally.
- Lower the heat and add the chicken, and simmer for 15 mins
- Add the pepper slices and cook for another 5-10 mins
- Garnish with fresh parsley and serve with lime wedges and a spoon of plain yogurt.
- Enjoy
People Who Like This Dish 5
- foodfight Atlanta, GA
- gwbaskin Edmonton, CA
- clbacon Birmingham, AL
- nanomites Ottawa, CA
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