Total time 45 mins | Serves 4 | Mild
Sweet Coconut Chicken Curry
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
700g chicken thighs (3cm cubes)
3 tbsp coconut oil
1 small onion diced
2 tsp garlic minced
3 tbsp ginger minced
150ml warm vegetable or chicken stock
400ml tin full fat coconut milk
1 lime juice & grated zest
2 tbsp brown sugar
½ cup carrot grated (100g)
1 medium red capsicum thinly sliced (150g)
Instructions
SEAR: Heat 2 tbsp of coconut oil in a large pan set to a medium/high heat. Add the onion and fry for 4-5mins until it starts to brown. Add the garlic and ginger and stir for 1min. Briefly remove from the heat to stir in the spice Pack 1. Return to a medium heat, and continue stirring for 2mins, splashing in a little water. Now add the remaining 1 tbsp of coconut oil, then the chicken pieces, stirring and turning for 2-3mins.
SAUCE: Stir in the warm stock then the coconut milk, lime juice, lime zest and sugar.
SIMMER: With the lid off, bring to a bubbling simmer for 25mins. With 8-10mins remaining, add the grated carrot and the capsicum. Place the lid back on if and when the sauce thickens enough before you finish cooking.
SERVE: Check that all is cooked and serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). The oil needs to be hot but be mindful to avoid burning.
If the sauce looks too thick to serve, then add in 1 or 2 tablespoons of water and finish the cook with the lid on.
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