Quick Coconut Curry Chicken

Name: Quick Coconut Curry Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Thai
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

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By Janice Joy Miller
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

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
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How to Make Quick Coconut Curry Chicken

Step-by-Step

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.
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.
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.
Chop the potatoes & carrots into large chunks & add to pot. (I love potatoes, so I used a huge white boiling potato in this.)
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.
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.