Saturday, October 10, 2015

Thai Chicken Coconut Curry

I suffered an impulse buy a while back and purchased this spice bottle. Generally I don't buy the premixed spices because there is a lot of sodium!

However, the bottle wasn't super expensive and the ingredients would be a pain to gather separately. The ingredient list also did NOT include, "natural spices" or "natural flavor" - whatever that might mean. It also contains 88 mg of sodium per 1/4 tsp.

The ingredient list: salt, garlic, soy bean, coriander, chili, onion, lemon grass, celery seed, carrot, chives, turmeric, citric acid, black pepper, mustard powder, cumin, fenugreek, chickpea, ginger, cardamon.

Note: This is not spicy at all and we added some red pepper flakes.

Thai Chicken Coconut Curry
Adapted from The Gourmet Collection Thai Style Green Curry bottle
serves 3

1 large onion, diced
2 tbsp Thai green curry spice blend
1 pound chicken (2 large chicken breasts)
1 large cubed potato
2 cups coconut milk
1/2 cup sliced carrots

Stove Top Directions:

  • Saute onion and carrots in oil with Thai spice. 
  • Add diced chicken and saute until brown. 
  • Stir in potato and coconut milk. 
  • Bring to a boil and simmer until cooked. Stir occasionally.
  • Serve with rice

Slow Cooker Directions:
Add all ingredients into the slow cooker. Do not dice or cut up the chicken breast. Stir so everything is coated.
Cook on low for 8 hours or high for 6. The chicken will have a pulled instead of chunky.

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