Coconut Curry
A rich and aromatic coconut curry made with Theo's Coconut Curry Diced Chicken, simmered in a fragrant sauce with carrots, onions, and mange tout. Served with fluffy jasmine rice and finished with fresh spring onions for a vibrant touch.
Ingredients
- 1 kg Theo’s Coconut Curry Diced Chicken
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 medium carrots, julienned
- 150 g mangetout
- 400 ml coconut milk
- 250 ml chicken stock
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp lime juice
- Salt and pepper to taste
- 400 g jasmine rice
- 800 ml water
- 1/2 tsp salt
- 3 spring onions, finely sliced
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 12–15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the chopped onions and sauté for 2–3 minutes until softened.
- Stir in garlic, ginger, and curry powder, cooking for another minute until fragrant.
- Add Theo’s Coconut Curry Diced Chicken and cook until lightly browned on all sides.
- Pour in coconut milk and chicken stock, then add turmeric, soy sauce, lime juice. Stir well and let it simmer for 10 minutes.
- Add the julienned carrots and mangetout, then cook for another 5 minutes until tender. Season with salt and pepper to taste.
- Spoon the jasmine rice onto plates or bowls, top with the coconut curry, and garnish with fresh spring onions.