Allergy Kitchen

Coconut Curry Chicken

Uncategorized | January 6, 2015 | By

Coconut Curry Chicken
Delicious. As good as or better than what you get at a Thai restaurant if I say so myself.
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  1. A few tablespoons olive oil
  2. 1 onion, chopped
  3. 1 teaspoon garlic, minced
  4. 1 teaspoon fresh ginger, minced
  5. 2 tablespoons curry powder
  6. 1 teaspoon manchur powder
  7. ½ teaspoon allspice
  8. 3 tablespoons fish sauce
  9. ½ cup white wine
  10. One 15 ounce can coconut milk
  11. About 1 pound boneless chicken breast, sliced or diced
  12. One tomato diced, or a small can of diced tomatoes
  13. Fresh basil (recommended if available, but optional)
Optional Additional Ingredients
  1. Carrots
  2. Diced sweet potatoes
  3. Bell peppers
  4. Mushrooms
  1. Heat oil with onions for a few minutes. Add spices, garlic, and ginger. Stir until fragrant for a few minutes.
  2. Add hard vegetables such as carrots or sweet potatoes, if using. Also add wine, fish sauce, and coconut milk and simmer for 5 to 10 minutes.
  3. Add chicken and remaining soft vegetables and simmer for an additional 10 to 15 minutes until chicken is just done.
  4. Add fresh basil (if using) and simmer for about one more minute. Serve over rice.
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