Chicken and Coconut Curry

5.0(10)

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.

by stormylee·published 2005-05-17

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Chicken Breast

Servings

4 serving(s)

Total time

45 min

prep 20 min

Calories / serving

553 kcal

Ingredients (11)

serves

6 tablespoons soy saucesoy-sauce
2 tablespoons ground cumincumin
3 tablespoons mild curry paste
1 tablespoon ground turmericturmeric
2 garlic cloves, crushedgarlic
4 tablespoons sweet chili sauce
3 sticks lemongrass, finely choppedlemongrass
4 chicken breasts (130 g each)chicken
5 tablespoons peanut butterpeanut-butter
300 ml coconut milkcoconut-milk
2 fresh kaffir lime leaves or 4 dried kaffir lime leaves

Instructions (7 steps)

01Cut chicken breasts into 2 cm pieces.
02Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
03Add chicken and stir to coat well.
04Cover and refrigerate overnight (or during the day) to marinate.

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