White Coconut Chicken Curry

    45 minutes

    A fragrant and mild coconut milk based curry with chicken and Asian vegetables. If you wish other vegetables can be added or substituted such as baby corn, broccoli and beans. Serve on a bed of rice.

    2 people made this

    Serves: 4 

    • 1 1/2 kg chicken pieces
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 3 slices ginger
    • 2 small red chillies, deseeded and finely diced
    • 2 lemongrass stalks, white part only
    • 3 kaffir lime leaves
    • 400ml coconut cream
    • 1 cup (250ml) chicken stock
    • 2 cups (500ml) water
    • Asian green vegetables
    • 150g bamboo shoots
    • capsicum
    • tofu, optional
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan fry the onion and garlic for one minute or until just transperant.
    2. Add chicken pieces and fry for 3 minutes or until just browned.
    3. Add chicken stock, salt, pepper, ginger, chilli, lime leaves and water until chicken is just covered.
    4. With the handle of your knife or a meat mallet pound the stalk of the lemongrass until it just starts to break. Put in with the other ingredients.
    5. Cover and simmer for 20 minutes or until the chicken is cooked.
    6. Add the coconut cream and tofu then simmer for a further 5 minutes.
    7. Add the Asian vegetables, capsicum and bamboo shoots then simmer for a further 2 minutes. Serve.

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