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Friday, February 10, 2012

Coconut Peanut Curry from


Coconut Peanut Curry from

This was a bit hit at our house. It doesn't look all that pretty but the
flavors are wonderful!

3 tsp chili oil
1/2 onion, minced
3 cloves garlic, minced
3 tsp. ginger, minced
1 c. chicken broth (add more as you go along to thin out if needed)
3/4 tsp cumin
1/2 tsp. turmeric
3/4 tsp. paprika
salt and pepper to taste
1 tsp. curry powder
4 carrots, sliced
2 potatoes, thinly sliced
1 c. frozen peas
2 cans coconut milk (about 4 cups)
1 Lb. chicken
1/4 c. cornstarch
1/2 c. vegetable oil
4 c. cooked jasmine rice
1/4 c. "House of Tsang" peanut sauce
unsalted peanuts
chopped green onions

In a large skillet, add chili oil and heat over
 medium heat. When oil is hot, add onion,
 garlic and ginger and saute for about
 45 seconds. Add chicken broth, cumin,
 turmeric, paprika, salt, pepper, and
 curry powder. Simmer for a few minutes, 
then add coconut milk. Bring to a boil,
 then reduce to a simmer for about 
30 minutes (or until thickened a little bit). 
While curry sauce is simmering, cut the 
chicken into small pieces and coat with 
cornstarch. In a medium skillet, heat
 oil and saute chicken until cooked
 through. When fully cooked, remove
 and drain on paper towels. When curry
 sauce has simmered, add carrots, potato, 
peas and cooked chicken. Simmer for 
another 10-15 minutes, until veggies 
become tender. When serving, plate 
the rice and drizzle some of the peanut 
sauce over the top. Serve curry sauce 
around the rice or to the side. Garnish 
with peanuts and green onion.

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