Chicken Coconut Curry - A Pantry Recipe

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 14 ounces coconut milk
• 1 (10 -12 ounce) can chunk chicken, undrained
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 teaspoons curry powder
• 1/2 teaspoon red pepper flakes
• 2 tablespoons sugar
• 1 -2 tablespoon soy sauce
• 8 ounces bamboo shoots, drained
• 8 ounces sliced water chestnuts, drained
• 8 ounces peas, drained
• 2 ounces pimiento
• cooked rice

Recipe

• 1 open up the coconut milk and chicken. combine them in a 2-quart pot. stir to break the chicken up into chunks.
• 2 bring to a boil over medium heat, stirring often.
• 3 in a small dish combine the cornstarch and cold water. stir until the cornstarch is dissolved.
• 4 add this to the hot coconut milk and chicken. stirring constantly, bring it to a boil. boil for a full minute and then reduce the heat to a low flame.
• 5 add the curry powder, red pepper flakes, sugar, soy sauce, bamboo or water chestnuts, peas and pimiento.
• 6 stir gently and allow the mixture to simmer for about 5 minutes so the flavors can get to know each other better. serve over cooked rice.