White stock (poultry) with coconut milk and ginger

White stock (poultry) with coconut milk and ginger
  • 4 servings
  • 0:00 Preparation
  • 0:00 Cooking
  • 0:00 Total Time


Add all
  • extra virgin olive oil as needed

  • 4

    minced onions

  • 600 g

    white stock (poultry) cut in large slices

  • 4 Tbsp.
    (60 mL)

    fresh ginger, chopped

  • salt, pepper to taste

  • curry to taste

  • 398 mL

    can of coconut milk


In a frying pan, heat the olive oil and cook over low heat the onions for 12 minutes, add the chicken slices and cook until it's browned.

Add ginger, salt, pepper and curry, pour the coconut milk and let simmer 10 minutes.

Serve with rice or pasta.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007