Quick Coconut Curry Chicken Recipe

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Quick Coconut Curry Chicken

Janice Joy Miller

By
@earth2joy

I've been taking my lunch to work lately to save money and take control of my diet just a little. This recipe made 4 hearty lunches with a good balance of protein, carbs and veggies - and it took only about an hour start to finish.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1/2 large
onions
1/2 c
raw peanuts
1 clove
garlic, (big clove)
3/4 lb
vegan chik'n product or chicken breasts, boneless and skinless
1 can(s)
coconut milk, unsweetened
1 1/2 can(s)
water
1/2 lb
yukon gold potato
1 large
carrot
2 Tbsp
fresh ginger, sliced into coins
1 1/2 Tbsp
thai seasoning blend
1 tsp
green curry paste (heaping)
2 Tbsp
chicken bouillon paste (i use better than bouillon)
1 tsp
sambal chile sauce (or similar)
1/2 c
sugar snap peas, fresh
1/4 c
corn kernels, fresh
1/4 c
lima beans, frozen
1/3 c
peas, frozen

SERVE WITH RICE OF YOUR CHOICE

Directions Step-By-Step

1
Coarsly chop the onions and garlic. Toss them along with the raw peanuts into a stew pot and saute lightly with a little oil or cooking spray.
2
Cut the chicken into large chunks and season with salt & pepper. (I was lazy & just threw the whole frozen breasts in there - it worked fine). Saute the chicken lightly in the stew pot with the onions, garlic & peanuts.
3
Pour in coconut milk + 1 1/2 cans water. Use coconut milk that has the thick cream on top when you open the can. Blended, it should be the consistency of cow's milk.
4
Chop the potatoes & carrots into large chunks & add to pot. (I love potatoes, so I used a huge white boiling potato in this.)
5
Add chicken stock paste, green curry paste, ginger coins, thai seasoning blend & Sambal chile sauce. Stir to blend seasonings & simmer with the lid on about 40 minutes. Check seasonings & adjust to taste. The liquid should be a soupy opaque broth and just cover the solids. Add a little water or chicken stock if it's too thick & bring just back to a boil, then back to simmer.
6
Stir in the rest of the vegetables & simmer another 10 minutes or so until the newly added veggies are done to your liking. I like the sugar snap peas tender crisp, so about 10 minutes does it. Serve over rice.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Thai
Other Tags: Quick & Easy, Healthy