Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, amy's ginger fruity curry with coconut rice .. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Coconut Shrimp Curry - Serve with Cauliflower "Rice" and coconut oil to make Paleo! #paleo #grainfree #glutenfree. Snow peas, bell pepper, carrots, ginger and coconut milk cooked with curry shrimp in one pot as an easy weeknight meal. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same.
Amy's Ginger Fruity Curry with coconut Rice . is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Amy's Ginger Fruity Curry with coconut Rice . is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have amy's ginger fruity curry with coconut rice . using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Amy's Ginger Fruity Curry with coconut Rice .:
- Prepare 4 chicken breasts - skinned and boned.
- Take 2 tbsp plain flour .
- Make ready 1 pinch salt
- Get 1 pinch cracked black pepper .
- Take 1 mango
- Prepare 2 oranges
- Make ready 2 1/2 cm / 1inch fresh ginger
- Make ready 3 shallots
- Make ready 2 tbsp vegetable oil
- Prepare 3 tsp curry powder .
- Take 200 ml / 7fl oz - chicken stock
- Prepare 100 ml / 4fl oz natural yoghurt .
- Prepare 2 tbsp grated coconut
- Get 1 fresh lemon sage for garnish
- Take 1 cup rice
- Prepare 1 can coconut milk
I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too. This coconut curry rice is a great side to pair with a number of traditional Indian recipes. Add onion, and sauté until tender.
Instructions to make Amy's Ginger Fruity Curry with coconut Rice .:
- Cut the chicken breasts into about 1cm strips . Mix the flour with the salt and cracked pepper in a bowl and add the chicken strips to the flour mix and toss until evenly coated .
- Peel the mangos , pineapple , ginger and shallots . Cut the mango flesh off the stone and cut into bite size pieces , peel and segment the oranges , finely chop the ginger and the shallots .
- Heat the oil in a large frying pan or a wok . shake off any excess flour from the chicken breasts strips to the pan and fry for 5 minutes over high heat or until browned , once browned remove from the pan with a slotted spoon and set aside till needed .
- Fry the shallots and the ginger in the same pan for 2 minutes then add the mango and the orange segments and the curry powder and fry for 1 minute , stirring , then add the chicken stock and bring to the boil then turn down the heat and simmer for 5 minutes . Return the chicken to the pan and add the yoghurt and stir through to combine , season then cover and simmer for 5 minutes .
- place rice and coconut milk into a medium saucepan and bring to the boil then turn down to simmer and simmer for about 15-20 minutes or until rice is soft light fluffy and cooked .
- Meanwhile dry fry the coconut in a separate fry pan over high heat tossing constantly , don't let it burn , remove from heat and sprinkle over the Prepared curry before serving , serve with coconut Rice and garnish with lemon sage . serve hot and enjoy . :-) .
Lately, this new recipe for coconut rice noodles with ginger and turmeric curry is my Zombie Dinner of choice. He developed a few rice noodle recipes over the summer, and while all three are quite tasty, this coconut number is my favorite, because it checks the boxes needed to qualify as a zombie dinner. Serve with coconut rice for an amazing vegan meal! I keep the lentil spinach curry fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice. Which is pretty much what it sounds like - rice that's been cooked in coconut milk instead of water.
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