Chicken and Vegetable Coconut Curry
adapted from Very Culinary
1-1/4 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
1 tablespoon grapeseed or other neutral oil
1 medium sweet onion, chopped
1 small bell pepper, chopped
1 cup julienned or chopped carrots
8 ounces snow peas, ends trimmed, large ones cut in half
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 tablespoon mild curry powder
1/2 tablespoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 can (8 ounce) pineapple chunks, drained, juice reserved
1 teaspoon cornstarch
1 15-ounce can light coconut milk
In a large nonstick pan, heat oil over medium-high. Add chicken and saute until cooked through, about 5 minutes. Using a slotted spoon, remove chicken to a bowl and set aside.
Add onion, bell pepper, carrots, snow peas, ginger, garlic, curry powder, salt and red pepper flakes to the pan. Cook, stirring frequently, for about 5 minutes until vegetables are crisp-tender.
In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks, coconut milk, and reserved chicken to the pan. Simmer for 5 minutes or until thickened; stir gently.
Serve over jasmine rice with extra red pepper flakes or Sriracha on the side.
This is MAGNIFICENT. I never really thought about blending Indian curry powder with coconut milk, which I tend to associate with Thai curries, but holy wow. Steve and I both flipped for this. Flipped, I tell ya!
It’s been a while (my archive indicates eight months) since I was able to add another stir fry or curry to my permanent repertoire and I’m thrilled. I owe you one, Amy!