Thai Curried Chicken with Coconut Milk

Name: Thai Curried Chicken with Coconut Milk
Cook time: P1H
Total time: P2H
Yield: 12
Cuisine: Fusion
Ingredients: thai bird's eye chili peppers; coriander seeds; ginger; rice; coconut; cumin; cashew nuts; cinnamon; nutmeg; onions; chicken; vegetable oil; tomatoes; coconut milk

Thai Curried Chicken with Coconut Milk recipe

Yield

12 servings

Prep

15 min

Cook

60 min

Ready

2 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
6	each	thai bird's eye chili peppers green, stemmed	*
2	teaspoons	coriander seeds
1	inch	ginger fresh, sliced	*
1	teaspoon	rice toasted
1	tablespoon	coconut toasted	*
2	teaspoons	cumin ground
14	cups	cashew nuts	*
¼	teaspoon	cinnamon ground
⅛	teaspoon	nutmeg ground
3	small	onions chopped
3	pounds	chicken cut in serving pieces
3	tablespoons	vegetable oil
1	large	tomatoes peeled, seeded
16	ounces	coconut milk

Ingredients

Amount	Measure	Ingredient	Features
6	each	thai bird's eye chili peppers green, stemmed	*
1E+1	ml	coriander seeds
1	inch	ginger fresh, sliced	*
5	ml	rice toasted
15	ml	coconut toasted	*
1E+1	ml	cumin ground
3.3	l	cashew nuts	*
1.3	ml	cinnamon ground
0.6	ml	nutmeg ground
3	small	onions chopped
1.4	kg	chicken cut in serving pieces
45	ml	vegetable oil
1	large	tomatoes peeled, seeded
462.4	ml/g	coconut milk

Directions

Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and purée to make a paste.

Rub the spice mixture on the chicken and marinate for an hour at room temperature.

Sauté the remaining onions in the oil until golden.

Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.

Add the tomato and the coconut milk.

Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.

To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.