Coconut Chicken Curry
- 4 chicken breasts, diced into 1/2-inch pieces
- 3 cloves garlic, chopped
- 1 tablespoon rum
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon sliced lemongrass
- 1/2 cup coconut milk
- 1 tablespoon curry powder
- 2 teaspoons sesame oil
- 1 hot pepper, chopped, optional
- Cooked rice, serving suggestion
- Freshly chopped cilantro leaves, for garnish
In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Wendy Rahamut
Recipe courtesy of Robin Miller