Chicken Curry


I came home too late and too tired to ruminate on my day, or the meaning of my day.  However, I will not miss the pleasure of sharing with you this delicious dish.

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Chicken Curry

Ingredients for Marinade:

1 tablespoon cooking wine

1/2 teaspoon cornstarch

1 teaspoon yellow curry paste


Ingredients for Cooking:

2 tablespoons coconut oil

1 tablespoon yellow curry paste

16 oz boneless and skinless chicken breast, cut into cubes

1 green bell pepper, cut into 1 inch squares

1 red bell pepper, cut into 1 inch squares

2 stocks lemongrass, tender middle part only, sliced diagonally

2 cloves garlic, minced

1/2 teaspoon minced ginger

1 potato, cubed

1/2 onion, cut

1 can coconut milk

1/4 cup chicken broth or water



Marinate chicken in 1 tablespoon cooking wine, cornstarch and 1 teaspoon curry paste for 30 minutes.

Heat up a wok with 1 tablespoon coconut oil. Sauté onion, garlic, ginger, lemongrass and 1 tablespoon curry paste until aromatic. Add potato, coconut milk and broth.  Cook for 5 minutes.

In the meantime, heat the remaining tablespoon coconut oil in a separate skillet.  Brown the chicken, 2 to 3 minutes.  Set aside.  Add the bell pepper into the same skillet and stir for 2 minutes.

Add the chicken and bell pepper into the the curry mixture in the wok.  Cook for 3 minutes.  Ladle over rice and serve immediately.


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