Coconut Peanut Curry
Melanie
ingredients
- 3 tsp chili oil
- 1/2 onion, minced
- 3 cloves garlic, minced
- 3 tsp ginger, minced
- 1 cup chicken broth
- 3/4 tsp cumin
- 1/2 tsp turmeric
- 3/4 tsp paprika
- 1 tsp curry powder
- 4 carrots, sliced
- 2 potatoes, thinly sliced
- 1 cup frozen peas
- 2 cans coconut milk
- 1 Lb chicken
- 1/4 c. cornstarch
- 1/2 c. vegetable oil
- 4 c. jasmine rice
- 1/4 c. peanut sauce
- unsalted peanuts, chopped green onions
directions
- 1
In a large skillet, add chili oil and heat over medium heat. When hot add onion, garlic and ginger and saute for 45 seconds. Add chicken broth, cumin, turmeric, paprika, salt, pepper, and curry powder. Simmer for a few mts, then add coconut milk. Bring to a boil, reduce to a summer for 30 mts.
- 2
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.
- 3
When fully cooked, remove and drain on paper towels. When curry sauce has simmered, add carrots, potato, peas and cooked chicken. Simmer for 15 minutes, until veggies become tender.
- 4
When serving, plate the rice and drizzle some peanut sauce over top. Serve curry sauce around the rice or to the side. Garnish with peanuts and green onion.
Source: Melanie
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