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Thai Coconut Curry with CocoPacific raw virgin coconut oil

Thai Coconut Curry with CocoPacific Raw Virgin Coconut Oil

How to make Thai Coconut Curry with CocoPacific Raw Virgin Coconut Oil. Why not to spice up your life with a great tasting curry on that Winter Night in?

 

Ingredients for Marinated Meat:

2 boneless, skinless chicken breasts, or approximately 1 1/2 – 2 cups chopped raw chicken, or about 1 pound thinly sliced beef or meat of your choice

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ginger, ground, or freshly grated

1 clove garlic, minced

1/2 teaspoon salt

2 tablespoons lemon or lime juice

1 tablespoon corn starch or arrowroot starch, optional

Ingredients for Sautéed Vegetables:

1 tablespoon CocoPacific Raw Virgin Coconut Oil

1 medium onion, thinly sliced

1 thinly sliced bell pepper

1 large peeled and coined carrot

Ingredients for Curry Paste:

2 tablespoons CocoPacific Raw Virgin Coconut Oil

2-3 teaspoons Curry Powder

1 inch grated fresh ginger

2 cloves garlic, minced

1/4 teaspoon hot pepper powder

Ingredients for Coconut Sauce:

2 cups coconut milk*(Made by using TIANA Raw Coconut Goodness)

3/4 teaspoon salt

1 tablespoon CocoPacific Organic Coconut Sugar.

1/4 cup finely chopped basil, optional

Servings: 4

Preparation Time: 45 minutes

Mix all marinated meat ingredients together in a container with a cover, and allow marinading in a refrigerator for at least 3 hours or preferably overnight.

In a medium skillet, melt the coconut oil over high heat and sauté onion, bell pepper and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and sauté over medium high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over Jasmine rice.

 

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