Chicken Coconut Curry - a Pantry Recipe

Name: Chicken Coconut Curry - a Pantry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces coconut milk; 1 (10 -12 ounce) can chunk chicken, undrained; 1 tablespoon cornstarch; 2 tablespoons cold water; 2 teaspoons curry powder; ½ teaspoon red pepper flakes; 2 tablespoons sugar; 1 -2 tablespoon soy sauce; 8 ounces bamboo shoots, drained; 8 ounces sliced water chestnuts, drained; 8 ounces peas, drained; 2 ounces pimiento; cooked rice

Servings: persons

14 ounces coconut milk
1 (10 -12 ounce) can chunk chicken, undrained
1 tablespoon cornstarch
2 tablespoons cold water
2 teaspoons curry powder
½ teaspoon red pepper flakes
2 tablespoons sugar
1 -2 tablespoon soy sauce
8 ounces bamboo shoots, drained
8 ounces sliced water chestnuts, drained
8 ounces peas, drained
2 ounces pimiento
cooked rice

1
Open up the coconut milk and chicken.
2
Combine them in a 2-quart pot.
3
Stir to break the chicken up into chunks.
4
Bring to a boil over medium heat, stirring often.
5
In a small dish combine the cornstarch and cold water.
6
Stir until the cornstarch is dissolved.
7
Add this to the hot coconut milk and chicken.
8
Stirring constantly, bring it to a boil.
9
Boil for a full minute and then reduce the heat to a low flame.
10
Add the curry powder, red pepper flakes, sugar, soy sauce, bamboo or water chestnuts, peas and pimiento.
11
Stir gently and allow the mixture to simmer for about 5 minutes so the flavors can get to know each other better.
12
Serve over cooked rice.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 ounces coconut milk, 1 (10 -12 ounce) can chunk chicken, undrained, 1 tablespoon cornstarch, 2 tablespoons cold water, and more.

Yes, Chicken Coconut Curry - a Pantry Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Coconut Curry - a Pantry Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions