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Categories:
potatoes coconut milk chicken Red Curry bay leaves ground cinnamon Worcestershire sauce sugar brown sugar lime juice concentrate garlic peanuts Jasmine rice
Viewed: 71 - Published at: 3 years agoIngredients
- 3 whole Medium Sized Baking Potatoes
- 2 cans (13.5 Oz. Can) Coconut Milk
- 1 pound Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
- 3 Tablespoons Red Curry Paste
- 3 whole Bay Leaves
- 1 pinch Ground Cinnamon
- 1 teaspoon Worcestershire Sauce
- 1 Tablespoon Granulated Sugar
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Lime Juice Concentrate
- 1/4 teaspoons Garlic Powder
- 1/4 cups Unsalted Peanuts
- 3 cups Jasmine Rice (prepared), To Serve
Method
- Peel and boil potatoes until nearly done.
- Cut into bite size pieces.
- Set aside.
- Pour coconut milk into a measuring cup.
- There should be about one cups worth of watery milk, and about 2 cups worth of cream.
- Pour the watery milk into a small saucepan and add your bite size chicken to the pan.
- Simmer until meat is fully cooked (about 10 minutes).
- If your coconut milk doesnt separate, just put 1 cup of the cream in the pan with the chicken.
- It will still work fine.
- In large skillet, pour remaining 2 cups of cream and add red curry paste.
- Whisk until combined and cook on medium heat.
- When it reaches a boil, turn heat down to low to simmer.
- Pour cooked chicken and cream into skillet.
- Add bay leaves, cinnamon, Worcestershire sauce, sugar, brown sugar, lime juice and garlic powder.
- Simmer and adjust taste as necessary by adding more curry if you want more spice, or more brown sugar if you want more sweetness.
- Cook for about 10 minutes.
- Add in potatoes and peanuts and simmer an additional 5 minutes.
- Serve over Jasmine rice.
- Enjoy!
