Just another day on my COVID-19 watch…
I have sort of been Asian inspired lately. I made some Pho earlier in the week and today I came across some coconut milk sitting in the pantry. Thoughts of Tom Kha Gai came into my head; one of my favorite soups. (Click here for my version of my Thai Curry Soup.)
I know I have some Cauliflower Rice in the freezer, rotisserie chicken in the fridge and some peanut butter. I don’t have curry, but I have all the Asian spices needed to experiment and make my version of a curry. Time to play!!
As always, thanks for Spending Time In My Kitchen!
Chicken Peanut Coconut Curry
4
servings15
minutes30
minutesIngredients
1 Tbl 1 Olive Oil/Grape seed Oil
- Dry Ingredients
1 tsp 1 Tumeric
1/2 Tbl 1/2 Chili powder, 100%
1/2 Tbl 1/2 Cayenne
1 tsp 1 Corriander
1 tsp 1 Cumin
- Ingredients – Other
1 lb 1 Rotisserie chicken, cut into large cubes
12 oz 12 Cauliflower rice, frozen
1 Tbl 1 Garlic, minced
1 Tbl 1 Ginger, minced
1/2 Tbl 1/2 Sweet black soy / Hoisin
2 Tbl 2 Fish sauce
2 Tbl 2 Red miso paste
1 Tbl 1 Peanut butter, crunchy
2 Tbl 2 Sambal Olek
14 oz 14 Coconut milk
16 oz 16 Chicken stock
1 Tbl 1 Thai basil, dried
1/2 Tbl 1/2 Lemon grass, powdered
2 Stalk 2 Green onion, sliced on bias
1/2 cup 1/2 Peanuts, chopped
1/2 Tbl 1/2 Soy sauce, for Cauliflower rice
2 tsp 2 Thai basil, dried for Cauliflower rice
Directions
- Add oil to a 14 inch saute pan/skillet. Turn heat to medium. Add garlic and ginger. Cook for a minute.
- Add dry spices to pan. Cook and stir for another 2 minutes.
- Add chicken to the pan and stir. Cook for a minute.
- Add sweet soy, miso paste, fish sauce, peanut butter to pan and stir; cook for another 2 minutes.
- Add coconut milk and stir. Let pan simmer for 5 minutes.
- Add chicken stock, Thai basil, lemongrass and 1/2 of green onion.
- Stir and reduce over low heat until the curry is sauced to your desired consistency. I like to have enough sauce to mix with the cauliflower rice.
- Cauliflower Rice
- Heat up the cauliflower rice per the instructions on the bag. Add 2 tsp of Thai basil and 1/2 Tbl of soy sauce.
- Add rice to a saute pan on medium heat and stir occasionally until the consistency is al dente and the water has evaporated from being frozen.
- Taste the rice (always taste everything before serving). If more salt is needed, add a little soy sauce.
- Garnish and Serve
- Add a scoop of Rice and a scoop of Curry to your plate. Garnish with green onion and chopped peanuts.
- Enjoy!!
Notes
- Many chili powders in the grocery store have other ingredients such as salt, garlic powder, onion powder, cumin. The chili powder I used was 100% red chili.
- I am using a Thai Basil powder. Sometimes the fresh is hard to find. I Just love the smell and taste of Thai basil for soups and stews.
- I have been buying the frozen Cauliflower rice due to the convenience of having it around when I need some for a dish I am making. I buy mine at the large warehouse stores.
- Hope you enjoy! Please leave some comments to let me know how liked the dish and what your go-to COVID meals are these days!
Did you make this recipe?
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