Name: Chicken And Coconut Curry
Yield: 4 servings
Ingredients: 6 tablespoons soy sauce; 2 tablespoons ground cumin; 3 tablespoons mild curry paste; 1 tablespoon ground turmeric; 2 garlic cloves, crushed; 4 tablespoons sweet chili sauce; 3 sticks lemongrass, finely chopped; 4 chicken breasts (130 g each); 5 tablespoons peanut butter; 300 ml coconut milk; 2 fresh kaffir lime leaves or 4 dried kaffir lime leaves

Servings: persons

6 tablespoons soy sauce
2 tablespoons ground cumin
3 tablespoons mild curry paste
1 tablespoon ground turmeric
2 garlic cloves, crushed
4 tablespoons sweet chili sauce
3 sticks lemongrass, finely chopped
4 chicken breasts (130 g each)
5 tablespoons peanut butter
300 ml coconut milk
2 fresh kaffir lime leaves or 4 dried kaffir lime leaves

1
Cut chicken breasts into 2 cm pieces.
2
Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
3
Add chicken and stir to coat well.
4
Cover and refrigerate overnight (or during the day) to marinate.
5
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
Discard kaffir lime leaves.
7
Serve with coconut rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken And Coconut Curry

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