Friday, February 28, 2014

Coconut Chicken Curry


Mmm, Thai food. Dan and I found an amazing Thai restaurant here in Phoenix called Pete's Thai. The food is amazing and it's BYOB! We've been taking all of our friends and visitors there and can't get enough. We decided to try out some Thai curry at home served over jasmine rice. 


Gather up some jasmine rice, chicken, vegetables, bamboo shoots, curry powder, cayenne, ginger powder, turmeric and light coconut milk.  Cook your rice to package instructions. 


Chop and saute the chicken with a pinch of salt, pepper and turmeric. 


In a separate pot, bring the coconut milk to a simmer. Add the turmeric, ginger powder and curry powder.  Add cayenne to taste. 


Add chicken, bamboo shoots and vegetables of choice.  I added frozen vegetables.  Simmer for 5-10 minutes. 


If you have picky eaters, like I do, it's very easy to have two separate pots going.


Pour over jasmine rice and enjoy!


Try out different kinds of curry, I really like yellow and green curry. What's your favorite?


Coconut Chicken Curry
2 cans light coconut milk
2 tablespoons curry powder
2 teaspoons turmeric
2 teaspoons ginger powder
cayenne to taste
2 chicken breasts
1 can bamboo shoots
1 cup frozen vegetables
salt & pepper
1 cup jasmine rice

Start by cooking the jasmine rice to package instructions. I did mine in my rice cooker which called for 1 cup rice and 1 1/2 cups water for about 30-40 minutes. Chop chicken into bite size pieces and sprinkle with salt, pepper and a little bit of turmeric. Saute in a medium pan over medium-high heat for just a few minutes or until done, set aside. In a medium pot bring coconut milk to a simmer and add curry powder, turmeric, ginger powder and cayenne. Add more or less cayenne depending on how spicy you prefer. Add the chicken, bamboo shoots and the frozen vegetables and simmer for 5-10 minutes. The sauce with thicken slightly. Serve over jasmine rice.





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