Chicken Coconut Curry - a Pantry Recipe |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged. Ingredients:
14 ounces coconut milk |
1 (10 -12 ounce) can chunk chicken, undrained |
1 tablespoon cornstarch |
2 tablespoons cold water |
2 teaspoons curry powder |
1/2 teaspoon red pepper flakes |
2 tablespoons sugar |
1 -2 tablespoon soy sauce |
8 ounces bamboo shoots, drained |
8 ounces sliced water chestnuts, drained |
8 ounces peas, drained |
2 ounces pimiento |
cooked rice |
Directions:
1. Open up the coconut milk and chicken. Combine them in a 2-quart pot. Stir to break the chicken up into chunks.
2. Bring to a boil over medium heat, stirring often.
3. In a small dish combine the cornstarch and cold water. Stir until the cornstarch is dissolved.
4. Add this to the hot coconut milk and chicken. Stirring constantly, bring it to a boil. Boil for a full minute and then reduce the heat to a low flame.
5. Add the curry powder, red pepper flakes, sugar, soy sauce, bamboo or water chestnuts, peas and pimiento.
6. Stir gently and allow the mixture to simmer for about 5 minutes so the flavors can get to know each other better. Serve over cooked rice.
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