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Curry Coconut Sauce with Chicken Recipe

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This recipe for Curry Coconut Sauce with Chicken, by , is from The Haynie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Haynie
Added: Thursday, November 20, 2008


In a small bowl combine
1 1/4 C canned coconut milk
2 tbs soy sauce
2 tsp sugar
1/2 tsp kosher salt
In a large skillet over high heat:
2 tbs oil for 30 seconds then add
1 tsp crushed red pepper flakes
grated zest of 1 lemon
1 1/2 tbs minced garlic
1 1/2 tbs curry powder
Stir fry for 15 seconds.
Add coconut mixture and bring to a boil. Cook until the sauce thickens slightly, about 1-2 minutes. Add some basil and reserve to put over chicken.

2 1/2 tbs olive oil
1 lb boneless skinless chicken breasts, thinly sliced
1/4 C water
1 1/2 C vegetables (frozen peas, slivered carrots and green onion sliced are the recommended choice)

Heat oil in large pan and brown chicken. Transfer chicken to a plate and continue stir frying vegetables starting with carrots quickly and hot. When vegetables are done to your liking, cover with curry coconut sauce. When sauce begins to bubble, add chicken and basil. Simmer another 1-2 minutes and serve hot over cooked rice.

Personal Notes:
Personal Notes:
This comes from the kitchen of Anna Rae. It is so good even cold the next day it tastes great.




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