Wednesday, June 29, 2011

Chicken and Coconut Curry

I love curry. Always.
This is a very quick, almost throw together recipe and while it was good, it needs a little tweaking for next time. More heat, and more curry paste. That's about it. And I think I will keep some of the green onions aside for tossing in at the last minute so they retain a bit more colour. They were tasty, but lost colour in the cooking process.

Chicken and Coconut Curry

3/4 pound skinless, boneless chicken breast halves cut into chunks ( I used 2 breasts)
1/4 tsp salt
1 tsp canola oil
1 red bell pepper cut into strips
6 scallions (or green onions) chopped
2 1/2 tsp Thai Red curry paste ( I would amp this up to at least 4 tsps next time)
2 tsp sugar
1 tsp ground cumin
1/2 tsp ground coriander
1 (14 oz) can of light coconut milk
1 (12 oz) pkg of cauliflower florets
1 (6 oz) bag of matchstick cut carrots

Sprinkle the chicken with salt. Heat1/2 tsp oil in a large non stick skillet over meadium- high heat. Add the chicken and cook, turning occasionally until browned and cooked through. About 5 minutes. Remove from pan, and keep warm.

Add the remaining 1/2 tsp oil to the skillet. Add the bell pepper and most of the scallions ( reserve some to add at the end so they retain some colour). Cook, stirring until the scallions turn bright green:about 1 minute.
Stir in the coconut milk, cauliflower and carrots; bring to a boil. Reduce heat and simmer, covered, stirring occasionally until the vegetables are tender; about 6 minutes longer.
Return the chicken to the skillet and cook until heated through; about 1 minute.

I like to serve this with jasmine or basmati rice.  


  1. I have to be honest. I am not big on curry unless coconut milk is involved. Also usually, my Indian recipes involve a box of chicken Masala or Beef Biryani spices that I throw together with chick peas, canned tomatoes, onions, garlic, ginger and cilantro. Many times I don't even bother with the meat, lol. This recipe actually makes me want to go out and look for red Thai curry paste. *penciled in on the shopping list :)

  2. Mmmm I love red Thai curry paste. I agree, curry and coconut milk are a winning combo ♥ This recipe is Indian inspired, and a fast meal. Not impressive company worthy Indian fare, but a decent dish of curry coconut flavours. I would leave out the meat as well if it weren't for my 'meat n potatoes' hubby ;)
    Let me know if you make it, and how you like it.