Name: Chicken Coconut Curry
Prep time: 40 min
Total time: 40 min
Ingredients: 1 pound small red potatoes, halved or quartered; 1/4 teaspoon red-pepper flakes; 1 tablespoon tomato paste; 1 cup frozen peas, thawed; Coarse salt; 1 tablespoon curry powder; 1/4 cup dry-roasted peanuts, chopped; 6 garlic cloves, minced; 3/4 cup canned coconut milk; 3 teaspoons vegetable oil; 1 1/2 pounds boneless, skinless chicken breast halves, sliced crosswise into 3/4-inch-wide strips

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.

Peanuts

Gluten Free

Lactose Free

Fresh Vegetables

gram

red potato

Seasonings

red pepper flakes

Canned Vegetables

tomato paste

green peas

salt

curry powder

Nuts Seeds & Mixes

peanuts

garlic

Canned & Dry Milk

milliliter

canned unsweetened coconut milk

Oils

vegetable oil

Poultry

chicken breast

Sugar

Carbohydrates

Dietary Fiber

Vitamin C

Vitamins

Vitamin E

Dietary Folate Equivalents

Alpha-carotene

Vitamin A

Beta-carotene

Lycopene

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Protein

Calories

Water

Saturated Fat

Choline

Zinc

Minerals

Sodium

Potassium

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Phosphorus

Magnesium

Iron

Calcium

Cholesterol

Trans fatty acids

Vitamin K

Lutein+zeaxanthin

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Chicken Coconut Curry

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