Recipe of Award-winning Caitlin Chicken Coconut Curry

Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Make Speedy Caitlin Chicken Coconut Curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Caitlin Chicken Coconut Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Caitlin Chicken Coconut Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Caitlin Chicken Coconut Curry is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Caitlin Chicken Coconut Curry estimated approx 1h 30m.

To begin with this particular recipe, we must prepare a few ingredients. You can have Caitlin Chicken Coconut Curry using 17 ingredients and 6 steps. Here is how you can achieve that.

Delicious food can be made by kids, Caitlin is 11 years old and very proud to share her recipe for an amazing Curry

Ingredients and spices that need to be Make ready to make Caitlin Chicken Coconut Curry:

1. 60 ml Coconut Oil
2. 2 Onions, peeled and diced
3. 2 Bird's eye or Thai Chillies, deseeded and diced
4. 1 kg deboned Chicken breast, cut into bite size pieces
5. 6 cloves Garlic, finely chopped
6. 5 cm fresh Ginger, peeled and finely chopped
7. 15 ml ground Coriander
8. 1 can Coconut Cream
9. 200 ml Almond Milk
10. 440 g Crushed Pineapple in light syrup
11. 2 large Carrots, coarsely grated
12. 60 ml Yellow Curry Paste
13. 5 ml Salt
14. 2,5 ml ground black Pepper
15. 30 ml Lime Juice
16. 50 ml fresh Coriander Leaves
17. 50 ml fresh Basil Leaves

Instructions to make to make Caitlin Chicken Coconut Curry

1. Heat Oil in large wok over medium high heat, fry Onions and Chilli till Onions are soft, about 5 minutes.
2. Add Chicken and cook while stirring till Chicken is cooked through, about 10 minutes.
3. Add Garlic, Ginger and Coriander and cook while stirring till Garlic is soft, about 5 minutes
4. Drain Syrup from Pineapple and set Pinapple aside. To the cooked Chicken, add Cream, Milk, Syrup, Carrots and Curry Paste. Mix through and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Season with Salt, Pepper and Lime Juice to taste. Add Pineapple and simmer for 5 minutes.
6. Serve with rice, garnish with fresh Coriander and Basil

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