quick coconut curry chicken

Name: Quick Coconut Curry Chicken
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 1/2 large onions; 1/2 cup(s) raw peanuts; 1 clove(s) garlic, (big clove); 3/4 pound(s) vegan chik'n product or chicken breasts, boneless and skinless; 1 can(s) coconut milk, unsweetened; 1 1/2 can(s) water; 1/2 pound(s) yukon gold potato; 1 large carrot; 2 tablespoon(s) fresh ginger, sliced into coins; 1 1/2 tablespoon(s) thai seasoning blend; 1 teaspoon(s) green curry paste (heaping); 2 tablespoon(s) chicken bouillon paste (i use better than bouillon); 1 teaspoon(s) sambal chile sauce (or similar); 1/2 cup(s) sugar snap peas, fresh; 1/4 cup(s) corn kernels, fresh; 1/4 cup(s) lima beans, frozen; 1/3 cup(s) peas, frozen; ## SERVE WITH RICE OF YOUR CHOICE

(1 RATING)

67 Pinches

Janus Joy Miller

Friendswood, TX

Updated on Feb 17, 2012

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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prep time 15 Min

cook time 1 Hr

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

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

How To Make quick coconut curry chicken

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.

Step 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.
Step 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.
Step 4

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