My favourite store: Metro Lakeshore & Geneva

You do not have any items in your cart.
Add items and they will appear here.

Estimated Total*

$0.00

You must have min. $50 to checkout

                Metro Lakeshore & Geneva

                101 Lakeshore Rd.

                St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

For a better browsing experience, this site has been optimized for Chrome on your device.

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

Rate this recipe

7 Votes

Gluten-free
Lactose-free

servings

0:15

Preparation

0:20

COOKING

1:35

TOTAL TIME

Imprimer ma sélection

Ingredients

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

You might like:

Flyer Deal (1)

5 BONUS Reward Miles when you buy 2

FRENCH'S KETCHUP OR FRANK'S RED HOT SAUCE

$3.49 ea.

SELECTED SIZES SELECTED VARIETIES

5 AIR MILES^® Bonus Miles when buying 2

Add to list

2 Tbsp.
(30 mL)
fresh basil, chopped

You might like:

Flyer Deal (1)

CLUB HOUSE ORGANIC SPICE BAG

BUY 1 $3.29

SELECTED SIZES SELECTED VARIETIES BUY 2 $2.99 ea. BUY 3 $2.49 ea.

Add to list

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.

Important

Chicken with Curry and Coconut Milk

Ingredients

FRENCH'S KETCHUP OR FRANK'S RED HOT SAUCE

CLUB HOUSE ORGANIC SPICE BAG

Preparation

Legal Notice

Gluten-free recipes

Lactose-free recipes

Error