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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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Chicken with Curry and Coconut Milk
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poulet-cari-noix-coco-4993.jpg
PT15M
PT20M
PT1H35M
Cure the chicken for 1 hour in salted cold water.
In a wok or in a non-stick frying pan, heat the oil at high heat.
Sponge the chicken well and sear the chicken breast in the hot oil on each side.
Add the curry and cook for 30 seconds.
Add the ginger, the garlic, the lime leaves, the ground chilli and the onion; brown 2 minutes.
Add the sugar, the lime juice, the coconut milk and the fish sauce.
Cover and simmer for 10 to 15 minutes. Add the basil.
The sauce’s consistency may depend on the type of coconut milk used.
If the sauce is too thick, add water; if it’s too clear, add cornstarch diluted in cold water.
4
Chef Robert Villeneuve
3-4 deboned chicken breasts, skinless, air-cooled, cut in thin slices
1 Tbsp. (15 mL) coarse salt
2 Tbsp. (30 mL) bio sunflower oil
1 tsp. (5 mL) yellow curry from thailand
1 Tbsp. (15 mL) fresh ginger, finely shredded
1 to 2 garlic cloves, chopped
1 pinch chili pepper, ground
1 onion, diced
1 Tbsp. (15 mL) sugar
1 Tbsp. (15 mL) lime juice
2 cups (500 mL) coconut milk
1/4 cup (60 mL) fish sauce
2 Tbsp. (30 mL) fresh basil, chopped
Chicken with Curry and Coconut Milk
-
Gluten-free -
Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
1:35
TOTAL TIME
Ingredients
-
3-4
deboned chicken breasts, skinless, air-cooled, cut in thin slicesYou might like:
Flyer Deal
(1)
MAPLE LODGE FRESH FROM THE FARM FRESH CHICKEN BREAST
$7.99 /lb
BONELESS SKINLESS 17.61/kg
-
1 Tbsp.
(15 mL)coarse salt
-
2 Tbsp.
(30 mL)bio sunflower oil
-
1 tsp.
(5 mL)yellow curry from thailandYou might like:
Flyer Deal
(1)
-
1 Tbsp.
(15 mL)fresh ginger, finely shredded
-
1 to 2
garlic cloves, chopped
-
1 pinch
chili pepper, ground
-
1
onion, diced
-
1 Tbsp.
(15 mL)sugar
-
1 Tbsp.
(15 mL)lime juice
-
2 cups
(500 mL)coconut milkYou might like:
Flyer Deals
(2)
SILK REFRIGERATED BEVERAGES OR LACTANTIA PURFILTRE MILK
$2.99 ea.
1.89 - 2 L SELECTED VARIETIES
-
1/4 cup
(60 mL)fish sauce
-
2 Tbsp.
(30 mL)fresh basil, chopped
Preparation
Cure the chicken for 1 hour in salted cold water.
In a wok or in a non-stick frying pan, heat the oil at high heat.
Sponge the chicken well and sear the chicken breast in the hot oil on each side.
Add the curry and cook for 30 seconds.
Add the ginger, the garlic, the lime leaves, the ground chilli and the onion; brown 2 minutes.
Add the sugar, the lime juice, the coconut milk and the fish sauce.
Cover and simmer for 10 to 15 minutes. Add the basil.
The sauce’s consistency may depend on the type of coconut milk used.
If the sauce is too thick, add water; if it’s too clear, add cornstarch diluted in cold water.
Source :
Chef Robert Villeneuve
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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