Quick Coconut Curry Chicken
By
Janus Joy Miller
@earth2joy
1
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:
Serves:
4
Prep:
15 Min
Cook:
1 Hr
Method:
Slow Cooker Crock Pot
Ingredients
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1/2 largeonions
-
1/2 craw peanuts
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1 clovegarlic, (big clove)
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3/4 lbvegan chik'n product or chicken breasts, boneless and skinless
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1 can(s)coconut milk, unsweetened
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1 1/2 can(s)water
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1/2 lbyukon gold potato
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1 largecarrot
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2 Tbspfresh ginger, sliced into coins
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1 1/2 Tbspthai seasoning blend
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1 tspgreen curry paste (heaping)
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2 Tbspchicken bouillon paste (i use better than bouillon)
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1 tspsambal chile sauce (or similar)
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1/2 csugar snap peas, fresh
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1/4 ccorn kernels, fresh
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1/4 clima beans, frozen
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1/3 cpeas, frozen
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SERVE WITH RICE OF YOUR CHOICE
How to Make Quick Coconut Curry Chicken
- 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.
About Quick Coconut Curry Chicken
Course/Dish: Chicken Other Main Dishes
Main Ingredient: Chicken
Regional Style: Thai
Other Tags: Quick & Easy Healthy
