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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
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

Chicken with Curry and Coconut Milk

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3-4
    deboned chicken breasts, 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
  • 4
    lime leaves (kafir leaves)
  • 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
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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