Coconut chicken curry

By Drum Digital
20 August 2014

This quick yellow curry is easy to make and so tasty!

Serves 4

Preparation: 10 min

Cooking: 20 min

1 pouch (70 g) yellow curry paste

1 can (400 ml) coconut cream or coconut milk

375 ml (1½ c) water

4 chicken breasts, cubed

handful of peanuts, toasted

2 red chillies, chopped

handful of fresh coriander, roughly chopped

1 Gently fry the curry paste in a pot to release the flavour and aroma.

Add the coconut cream or coconut milk and water and bring to boil.

Add the chicken and simmer for 15 minutes.

Ladle the chicken coconut mixture into four deep bowls and garnish with the peanuts, chillies and fresh coriander.

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