Tuesday, November 9, 2010

Chicken and Vegetable Coconut Curry

Chicken and Vegetable Coconut Curry
Coconut milk is one of favorite ingredients and it makes a wonderful base for a mild curry sauce. This recipe is very versatile; you can use whatever veggies you have on hand (I like to make sure there are at least 2-3 different colors so it looks pretty - obviously I used peas-instead of green beans in the photo) You can use almost any type of meat's well - I've used diced sausage, ground beef and leftover turkey in place of the chicken. Substituting chickpeas for the meat makes satisfying vegetarian version of this dish.
1 tbsp canola or other light vegetable oil1 medium onion, chopped2 cloves garlic, minced1 medium red pepper, chopped1 sweet potato, cut into 1/2" chunks1 13 oz can coconut milk1 tsp ground ginger1 1/2 tsp curry powder1 tbsp soy sauce juice of 1 lime1/2 tsp each salt and pepper1 cup frozen green beans2 cups diced cooked chicken (leftover roast chicken is perfect!)
Hot cooked rice
In a large skillet, saute onion, garlic and red pepper in oil until tender. Add sweet potato, coconut milk, ginger, curry, soy sauce, lime juice, salt, pepper, green beans and chicken. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender and sauce has thickened. Serve over rice. Makes 4 servings.

Recipe by: Karen

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