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    Chicken with Curry and Coconut Milk 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
    4 8 5 2
    3-4 deboned chicken breast, skinless, air-cooled, cut in thin slices 1 Tbsp. (15 mL) coarse salt 4 cups (1 L) cold water 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

    Chicken with Curry and Coconut Milk

    Rate this recipe
    8 Votes
    • Gluten-free
    • Lactose-free
    4
    servings
    0:15
    Preparation
    0:20
    COOKING
    1:35
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 3-4
      deboned chicken breast, skinless, air-cooled, cut in thin slices
    • 1 Tbsp.
      (15 mL)
      coarse salt
    • 4 cups
      (1 L)
      cold water
    • 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
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    • 1 pinch
      chili pepper, ground
    • 1
      onion, diced
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    • 1 Tbsp.
      (15 mL)
      sugar
    • 1 Tbsp.
      (15 mL)
      lime juice
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    • 2 cups
      (500 mL)
      coconut milk
    • 1/4 cup
      (60 mL)
      fish sauce
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    • 2 Tbsp.
      (30 mL)
      fresh basil, chopped
    Imprimer ma sélection

    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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