Flash Sale! to get a free eCookbook with our top 25 recipes.

Chicken in coconut milk and curry

Yield: 1

Chicken in coconut milk and curry

Chicken in coconut milk and curry recipe

Chicken with coconut milk and curry is a twist on traditional chicken curry, a second course with exotic flavors that is simple and quick to prepare.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour

Ingredients

  • Coconut milk 400 g
  • Fresh ginger 20 g
  • Fresh chilli 1
  • Lemongrass stelo 1
  • Coarse salt 1 tbsp
  • Pepper in grains 1 tbsp
  • Lime (juice and zest) 1
  • Brown sugar 10 g
  • Chicken breast 800 g
  • Rice flour 30 g
  • Curry thai verde 20 g
  • Seed oil 10 g
  • 1 clove garlic
  • Fresh chilli 1
  • Salt up to taste
  • Chives to taste

Instructions

    1. Begin by making the broth for the chicken with coconut milk and curry: take a fresh chilli pepper, remove the stalk, and divide into two parts, keeping the seeds inside.
    2. Then, using a potato peeler, peel the ginger, remove the base of the lemongrass, and cut the stem into three sections.
    3. Pour the coconut milk into a saucepan and season with coarse salt and peppercorns.
    4. fresh ginger and brown sugar You can cut it into layers to get a more intense flavor. Also, remove the internal seeds from the fresh chilli pepper
    5. The lemongrass is then flavored with previously washed and dried lime zest, as well as its juice.
    6. Allow the broth to simmer for about 30 minutes after it comes to a boil. Then remove from the heat. It will be filtered when you pour it over the chicken.
    7. Cut the chicken breast into cubes, then coat with rice flour and shake in a colander to remove excess flour. Cut the chilli pepper into thin strips to be used in the chicken's cooking.
    8. When a wok is hot, add the seed oil and season with the freshly cut chilli. Squeeze in the garlic clove, followed by the floured chicken cubes.
    9. Stir for about 1 minute, then season with the green Thai curry. Sauté the chicken for another 2-3 minutes before sprinkling it with the coconut milk broth and straining it through a colander.
    10. Cook for 5 minutes to thicken the cream before seasoning with the chopped chives.
    11. The chicken in coconut milk and curry is ready to eat!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 901Total Fat 49gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 15gCholesterol 222mgSodium 3041mgCarbohydrates 33gFiber 2gSugar 5gProtein 84g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe