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quick coconut curry chicken

(1 rating)
earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

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.

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Slow Cooker Crock Pot

Ingredients For quick coconut curry chicken

  • 1/2 lg
    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
    coconut milk, unsweetened
  • 1 1/2 can
    water
  • 1/2 lb
    yukon gold potato
  • 1 lg
    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

How To Make quick coconut curry chicken

  • 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.
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