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SMF Kitchen
@smfchicken
00:15
Prep
00:40
Cook
00:55
Total Time
Ingredients & Directions
Directions
Coconut Chicken Curry
1/2 bunch
Cilantro, cleaned and stems included
3 1/3 cups
Unsweetened coconut milk
2 cloves
Garlic, peeled
1 tablespoon
Fresh ginger root, peeled and chopped
1 tablespoon
Fresh jalapeño, sliced with seeds intact
2 teaspoons
Sugar
2 tablespoons
Canola oil*
1 lb
1/2 teaspoon
Salt
1 cup
Butternut squash or sweet potato, peeled and cut into 1" cubes
1
Red bell pepper, seeded and sliced
1 cup
Green beans, cut into 2" pieces
Juice of 1 lime
- In a food processor, add the cilantro with stems, unsweetened coconut milk, garlic cloves, gingerroot pieces, jalapeño slices, and sugar, and blend until fully processed and mixture turns green.
- Heat a medium sized Dutch oven over medium high heat and add canola oil.
- Sear chicken chunks in pan on all sides until golden brown.
- Add the butternut squash or sweet potato, red bell pepper, and green beans; sauté for a few minutes, and add the pureed coconut mixture to the pan.
- Stir to combine with the chicken and vegetable mixture, then reduce heat to low, cover, and cook for about 25 minutes until squash/potatoes are fork tender.
- Adjust seasoning with any additional salt if needed and squeeze in the lime juice before serving.
- Best served with steamed rice like jasmati or basmati, or for a healthier alternative, choose a riced vegetable like cauliflower.
*For a healthier option, use a non-stick pan and omit oil.
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Yield: 4
00:15
Prep
00:40
Cook
00:55 Total Time
Ingredients
Directions
Coconut Chicken Curry
1/2 bunch
Cilantro, cleaned and stems included
3 1/3 cups
Unsweetened coconut milk
2 cloves
Garlic, peeled
1 tablespoon
Fresh ginger root, peeled and chopped
1 tablespoon
Fresh jalapeño, sliced with seeds intact
2 teaspoons
Sugar
2 tablespoons
Canola oil*
1 lb
1/2 teaspoon
Salt
1 cup
Butternut squash or sweet potato, peeled and cut into 1" cubes
1
Red bell pepper, seeded and sliced
1 cup
Green beans, cut into 2" pieces
Juice of 1 lime
- In a food processor, add the cilantro with stems, unsweetened coconut milk, garlic cloves, gingerroot pieces, jalapeño slices, and sugar, and blend until fully processed and mixture turns green.
- Heat a medium sized Dutch oven over medium high heat and add canola oil.
- Sear chicken chunks in pan on all sides until golden brown.
- Add the butternut squash or sweet potato, red bell pepper, and green beans; sauté for a few minutes, and add the pureed coconut mixture to the pan.
- Stir to combine with the chicken and vegetable mixture, then reduce heat to low, cover, and cook for about 25 minutes until squash/potatoes are fork tender.
- Adjust seasoning with any additional salt if needed and squeeze in the lime juice before serving.
- Best served with steamed rice like jasmati or basmati, or for a healthier alternative, choose a riced vegetable like cauliflower.
