Quick Coconut Curry Chicken

Quick Coconut Curry Chicken

No Photo

Have you made this?

 Share your own photo!

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.

Rating:

★★★★★ 1 vote

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

How to Make Quick Coconut Curry Chicken

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.

Printable Recipe Card

About Quick Coconut Curry Chicken

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




Show 1 Comment & Review

How To Make Compound Butter

How to Make Compound Butter

Kitchen Crew @JustaPinch

Compound butter sounds extremely fancy and hard to make. In reality, it is extremely simple to prepare and will enhance any meal. They are made by mixing softened butter with...

Chicken Dinner Recipes To Try This Week

Chicken Dinner Recipes to Try This Week

Kitchen Crew

One of my favorite things to make during the week is chicken. I always have some handy in the freezer so I don't have to run to the store when...

20 Ultimate Comfort Food Recipes

20 Ultimate Comfort Food Recipes

Kitchen Crew @JustaPinch

Creamy, cheesy, yummy and crazy delicious comfort food to help you get through these cold winter days!