Curry, Coconut, & Cashews

cook in heavy sauce pan or stir fry in wok:
1 1/2 boneless skinless chicken breasts, cut into bite-size pieces
tamari (or soy sauce)
 
Add:
1/3 c chicken broth
2 teaspoons red curry paste
1/2 can coconut milk
1 large garden fresh tomato, peeled and diced
1 Tablespoon fresh basil, chopped
1/2 can garbanzo beans
 
Bring to boil, then lower to simmer.
 
When the liquid reaches the desired consistency, serve over:
2 cups white rice prepared with 3/4 c frozen peas
 
top with: shredded coconut & cashew pieces
 
Yummy Yum.  Enough for a 2-person dinner and 2 lunches the next day.
 
 
 
 
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Categories: Food and drink | 2 Comments

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2 thoughts on “Curry, Coconut, & Cashews

  1. dm

    My dad loves cashews.  Unfortunately, he has the same problem with nuts that your mom suffers.  He no longer can eat cashews!  I am sure he would love this recipe.  I don’t like garbarfo beans nor do I like peas!  Can you substitute some other veggies insted of those listed?

  2. Katrina

    Curries vary greatly.  I am told that every family has their own recipe.
     
    I included peas with the rice, because Joel likes them. I also wanted more color. The jar of curry paste suggested the basil, and Mrs. Hauser had given me tomatoes that afternoon.  Some people don’t even put vegetables in…it’s just chicken and onion with the curry sauce. 
     
     Joel isn’t fond of fruit with meat, but my original prep. for chicken curry was chicken with the curry sauce over white rice, then garnished with chopped peanuts, raisins and shredded coconut. 
     
    Getting the spice heat at the right notch can be challenging. I often make it too hot (and we like things pretty spicy!).  The coconut milk and the garbanzo beans help to neutralize it a bit.
     
    If you aren’t concerned about carbs, you could also have chipati (like thick pita breads) on the side.
     

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