Ingredients
-
6
-
2
-
3
-
1
-
2
-
4
-
3
-
4
-
5
-
300
-
2
-
-
-
-
Directions
Chicken and Coconut Curry, A very yummy, spicy, but not too hot chicken curry! If you can’t find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for It’s not the same, but it works beautifully! Marinating time is not included in the time estimate Recipe harvested from the Internet , Great Thai style curry I love peanut butter and coconut together in sauces and all of the other flavors were a bonus The only change I made was using boneless chicken thighs, which we prefer to breast meat This will be made again Made for Fall 2011 PAC game
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Steps
|
1
Done
|
Cut Chicken Breasts Into 2 Cm Pieces. |
|
2
Done
|
Combine Soy Sauce, Cumin, Curry Paste, Turmeric, Garlic, Sweet Chili Sauce and Lemon Grass in a Bowl. |
|
3
Done
|
Add Chicken and Stir to Coat Well. |
|
4
Done
|
Cover and Refrigerate Overnight (or During the Day) to Marinate. |
|
5
Done
|
Place Marinated Chicken, Peanut Butter, Coconut Milk and Kaffir Lime Leaves in a Saucepan, Bring Mixture to Boil and Simmer Over Low Heat, Stirring Occasionally, For 20-25 Minutes or Until Chicken Is Cooked Through. |
|
6
Done
|
Discard Kaffir Lime Leaves. |
|
7
Done
|
Serve With Coconut Rice. |
