Sunday, October 24, 2010

Coconut Curried Thai Chicken

This is super yummy.   It's great served over rice and with a side of mangoes.

1 lb. chicken cut up in chunks
3/4 tsp. each salt and pepper
1 Tbsp.  vegetable oil
1 1/2 Tbsp. curry powder
1/2 onion, thinly sliced
1 clove garlic, minced
2/3 of a 14oz. can coconut milk
1 of a 14oz. can diced tomatoes or 6-8 tomatoes, diced
2/3 of an 8oz. can tomato sauce or 3-4 tomatoes, grated
2 Tbsp. sugar


  • Season chicken with salt and pepper
  • Heat oil and curry over medium/high heat for 2 minutes
  • Stir in garlic and onions, cook 1 minute
  • Add chicken, reduce heat to medium and cook 7-10 minutes
  • Pour in coconut milk, tomatoes, tomato sauce, and sugar
  • Cover and simmer 30-40 minutes
I've always been of the opinion that recipes are just guidelines.  So, I recommend tasting and adjusting.  Enjoy!

2 comments:

  1. Carson and I both had the same thought, "We've never had this at their house!" I was actually looking for a good curry/coconut recipe recently. Can't wait to try it!

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