Coconut Chicken Curry and Coconut Rice
Two recipes from the Houston Chronicle,
10/19/2004, by Sandra Rose Gluck
I made these two for dinner tonight and was
very pleased with
them.
Chicken Coconut Curry
Ingredients
1 lb. small red potatoes, quartered
Coarse salt
1 1/2 lbs boneless, skinless chicken breast, sliced into 3/4 inch wide strips
1 tbs curry powder
Vegetable oil
6 garlic cloves, minced
1/4 tsp red-pepper flakes (I used cayenne pepper)
1 tbs tomato paste
1 cup frozen peas, thawed
1/4 cup dry-roasted peanuts, chopped
Directions
In a medium saucepan, cover potatoes with salted water by 1 inch. Bring to a boil. Reduce heat, and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain.
Meanwhile, in a bowl, toss chicken with curry powder and 1 teaspoon salt. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; cook half the chicken, turning often, until browned and cooked through, 5 to 6 minutes. Transfer to a plate. Repeat with another teaspoon oil and remaining chicken.
Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, about 1 minute. In a small bowl, whisk together coconut milk, tomato paste and 1/4 cup water. Pour into pan; add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1 to 2 minutes. Serve topped with peanuts.
Coconut Rice
Ingredients
1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
1/4 tsp dried thyme
Coarse salt
3/4 cup canned coconut milk
1 (15-ounce) can red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced
Directions
In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeño, thyme and 1 teaspoon salt. Cook until fragrant, about 30 seconds.
Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.
Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.
Chicken Coconut Curry
Ingredients
1 lb. small red potatoes, quartered
Coarse salt
1 1/2 lbs boneless, skinless chicken breast, sliced into 3/4 inch wide strips
1 tbs curry powder
Vegetable oil
6 garlic cloves, minced
1/4 tsp red-pepper flakes (I used cayenne pepper)
1 tbs tomato paste
1 cup frozen peas, thawed
1/4 cup dry-roasted peanuts, chopped
Directions
In a medium saucepan, cover potatoes with salted water by 1 inch. Bring to a boil. Reduce heat, and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain.
Meanwhile, in a bowl, toss chicken with curry powder and 1 teaspoon salt. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; cook half the chicken, turning often, until browned and cooked through, 5 to 6 minutes. Transfer to a plate. Repeat with another teaspoon oil and remaining chicken.
Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, about 1 minute. In a small bowl, whisk together coconut milk, tomato paste and 1/4 cup water. Pour into pan; add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1 to 2 minutes. Serve topped with peanuts.
Coconut Rice
Ingredients
1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
1/4 tsp dried thyme
Coarse salt
3/4 cup canned coconut milk
1 (15-ounce) can red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced
Directions
In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeño, thyme and 1 teaspoon salt. Cook until fragrant, about 30 seconds.
Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.
Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.
Posted: Mon - October 25, 2004 at 08:38 PM
Quick Links
Statistics
Total entries in this blog:
Total entries in this category:
Published On: Dec 16, 2004 08:51 AM
Total entries in this category:
Published On: Dec 16, 2004 08:51 AM