Chicken and Coconut Curry |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet. Ingredients:
6 tablespoons soy sauce |
2 tablespoons ground cumin |
3 tablespoons mild curry paste |
1 tablespoon ground turmeric |
2 garlic cloves, crushed |
4 tablespoons sweet chili sauce |
3 sticks lemongrass, finely chopped |
4 chicken breasts (130 g each) |
5 tablespoons peanut butter |
300 ml coconut milk |
2 fresh kaffir lime leaves or 4 dried kaffir lime leaves |
Directions:
1. Cut chicken breasts into 2 cm pieces.
2. Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
3. Add chicken and stir to coat well.
4. Cover and refrigerate overnight (or during the day) to marinate.
5. Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
6. Discard kaffir lime leaves.
7. Serve with coconut rice.
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