Coconut Curried Chicken Recipe
After talking about all the benefits of this bright
Le Creuset pot in my latest post, I decided to put it to the test and create a delicious dish perfect for this winter. It will make enough to feed the family and will keep your family's bellies feeling warm and full all season long.
Ingredients List:
- 500g Chicken thigh fillets, fat removed, cut into 5cm chunks
- 1-2tblsp Sunflower oil
- 2 tblsp Thai Yellow Curry Paste
- 400ml Coconut Milk
- 200-300ml Chicken stock (homemade if possible)
- 4 tsp Ginger, finely grated or chopped
- 2 Cloves Garlic, finely chopped
- 1 medium Onion, cut into chunks
- 2 tblsp Coriander, finely chopped
- 2 fresh Kaffir Lime leaves, stem removed, leaf finely chopped
- 1 large Carrot, peeled, cut in half, then sliced into 2 cm pieces
- Handful, green beans, ends cut off, then cut in half
Optional to serve on curry
- Peanuts, roasted, chopped
- Coriander leaves
Instructions:
Place your
Le Creuset French Oven on the stove top, gradually bringing it to a medium/high heat.
Add sunflower oil and heat for 1 minute. Then add yellow paste and stir to cook for another minute.
Add onions and cook for 3 minutes or until is slightly translucent. Then add carrot and cook for another 3 minutes. Now add ginger, garlic, kaffir lime leaves and stir for one minute.
Add chicken pieces and stir frying for 2 -3 minutes until cooked on all sides.
Then add chicken stock and coconut milk. Stir bringing to the boil, then reduce heat and allow to simmer for 15 minutes. The liquid should cook through and reduce allowing it to thicken. In the final 3 minutes of cooking; add in the green beans and allow to blanch them in the curry sauce. The curry is ready when the chicken is cooked through.
Serve curry on a bed of steamed brown rice and topped with chopped peanuts and coriander leaves.
Buon Appetito!
