Coconut Curried Chicken

Ingredients

1 cup Light Coconut Milk

1 tbsp Cornstarch

1 tbsp Fish Sauce

2 tsp Sugar

2 tsp Bottled Minced Garlic

2 tsp Bottled Minced Ginger

2 tsp Green Curry Paste

1 lb Chicken Breast

Chicken Seasoning (to taste)

1/2 cup Chopped Onion

1 (8-ounce) Package of Chopped Mushrooms

1 cup Frozen Peas

1 tsp Lime Juice

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Directions

1. Combine Coconut Milk, ½ cup of water, Curry Paste, Garlic, Ginger, Sugar, Fish Sauce and Cornstarch in a bowl.  Wisk thoroughly and set aside.

2. Cut two boneless chicken breasts into chicken tenders and season as you like.

Lo Note:  The recipe I was inspired by calls for you to buy chicken tenders. But I find that it’s way cheaper to buy boneless breasts and cut them.  Why spend extra money when you don’t have to?  Also, the recipe calls for just ¼ teaspoon of salt to season a whole pound of chicken.  Nope! Not happening in the Brewer household.  I marinated the chicken in Mojo Criollo overnight and then lightly sprinkled it with a mixture of salt, pepper, onion powder and paprika.

3. Heat a tablespoon of olive oil in a pan and cook chicken (approx.. 6 mins), turning at least once. Remove chicken from the pan and keep warm.

4. Add mushrooms, onions and peas to the pan.  Cook until mushrooms are tender.

Lo Note: I didn’t add peas to mine because I fucking hate peas. Fuck those peas!

5. Add coconut mixture to the pan with the mushrooms. Bring to a boil.

6. Reduce heat and add chicken and lime juice to the pan.  Cook 1 minute or until thoroughly heated.

This dish is meant to be served over a starch of some kind.  I suggest using an instant couscous, rice or noodle. I used Pasta Roni’s Garlic & Olive Oil Vermicelli.

Recipe inspiration HERE.

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