Carrot Coconut Chicken

It’s Sunday afternoon, the snow is coming down real bad and I enjoyed this noon with Thai carrot coconut chicken made by my hubby…

I woke up this morning so late at 12.30, okay that’s really afternoon 🙂 Oh yes! I love to cuddle up as late as possible. Looking out of the window I was excited and refreshed to see the snow showers hitting the ground so heavily and beautifully. Oh yes! snow showers always put a smile on my face and makes me go crazy. Here is a picture of my backyard wrapped up in snow…

Woke up really hungry and the first thing I thought was to order lunch for home delivery. Walking downstairs, it smelled really aromatic. As I entered the kitchen, to my surprise I found my hubby having some fun cooking. He was giving the final touches to Thai Carrot Coconut Chicken. When he served it I felt like a princess and I couldn’t have done anything more than indulge in the delicious Thai Carrot Coconut Chicken.

Thai Carrot Coconut Chicken Recipe:

Ingredients:

  • Chicken, boneless breast, cubed- 1 pound
  • Ground pepper- 1/4 tsp
  • Carrots, diced- 3
  • Onion, chopped-1
  • Garlic, minced- 2 cloves
  • Thai Red Curry Paste- 3 tablespoon
  • Coconut milk- 3/4 cup
  • Skim milk- 1 cup
  • Water- 1 cup
  • Vegetable oil or Olive oil- 2 tbsp for sautĂ©ing veggies
  • Salt- to taste

Instruction

  • Dice the boneless chicken breast into small pieces.
  • Cook the chicken seasoned with ground pepper and salt in a large pot covered with its lid.
  • When the chicken has turned tender, remove from the heat and keep aside.
  • Place a large non-stick cooking pan over medium heat and add 2 tbsp oil.
  • Add the chopped onion and the diced carrots, add salt and cook till the veggies turn tender and slightly browned.
  • Add the minced garlic and saute for a minute.
  • Add Thai red curry paste, combine well.
  • Pour the coconut milk and skim milk, combine well and let the gravy come to a slight boil.

  • Remove the pan from the heat and transfer the mixture into a food processor and puree until smooth.
  • Pour the puree back to the pan and place it over medium heat.
  • Add the cooked chicken into the puree, add 1 cup water, mix everything together.

  • Let cook for 10 minutes.
  • Remove the pan from the heat, serve as a thick soup or along with rice/roti etc.

Tips:

  • If you want to make this more like a soup, feel free to add more coconut milk, skim milk or water.
  • We had this just like that, if you want you can have this along with Jasmine rice.

 

Thai Carrot Coconut Chicken
 
Ingredients
  • Chicken, boneless breast, cubed- 2 breasts
  • Carrots, diced- 3 large
  • Onion, chopped-1 large
  • Garlic, minced-2 cloves
  • Thai Red Curry Paste- 3 tablespoon
  • Coconut milk- ¾ cup
  • Skim milk- 1 cup
  • Water- 1 cup
  • Vegetable oil- 2 tbsp for sautĂ©ing veggies
  • Salt- to taste
Instructions
  1. Dice the boneless chicken breast into small pieces. Season the chicken with ground pepper and salt.
  2. Cook the chicken in a large pot covered with its lid.
  3. When the chicken has turned tender, remove from the heat and keep aside.
  4. Place a large non-stick cooking pan over medium heat and add 2 tbsp oil.
  5. Add the chopped onion and diced carrots, add salt and cook till the veggies turn tender and slightly browned.
  6. Add the minced garlic and saute for a minute.
  7. Add the Thai red curry paste, combine well.
  8. Pour the coconut milk and skim milk, combine well and let it come to a slight boil.
  9. Remove the pan from the heat and transfer the mixture into a food processor and puree until smooth.
  10. Pour the puree back to the pan and place it over medium heat.
  11. Add the cooked chicken into the puree, add 1 cup water, mix everything together.
  12. Let cook for 10 minutes.
  13. Remove the pan from the heat, serve as a thick soup or along with rice/roti etc.
Notes
You can use Ground Cumin instead of Thai red curry paste.
If you want to make this more like a soup, feel free to add more coconut milk, skim milk or water.
We had this just like that, if you want you can have this along with Jasmine rice.

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