RECIPE: Chicken and Vegetable Coconut Curry

Coconut milk is one of favourite ingredients and it makes a wonderful base for a mild curry sauce. This recipe is very versatile; you can use whatever veggies you have on hand (I like to make sure there are at least 2-3 different colours so it looks pretty - obviously I used peas instead of green beans in the photo) You can use almost any type of meat as well - I've used diced sausage, ground beef and leftover turkey in place of the chicken. Substituting chickpeas for the meat makes a satisfying vegetarian version of this dish.

Ingredients:

1 tbsp canola or other light vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium red pepper, chopped
1 sweet potato, cut into 1/2" chunks
1 13 oz can coconut milk
1 tsp ground ginger
1 1/2 tsp curry powder
1 tbsp soy sauce
juice of 1 lime
1/2 tsp each salt and pepper
1 cup frozen green beans
2 cups diced cooked chicken (leftover roast chicken is perfect!)

Hot cooked rice

Instructions:

In a large skillet, saute onion, garlic and red pepper in oil until tender. Add sweet potato, coconut milk, ginger, curry, soy sauce, lime juice, salt, pepper, green beans and chicken. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender and sauce has thickened. Serve over rice. Makes 4 servings.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.