Coconut curry stir fry
This recipe is a real quick light and refreshing curry, I always use this when I’m short on time, make sure your cupboard is stocked with the essentials!
½ kg Diced chicken
1 tin Coconut milk
1 tbsp Curry powder
1 clove Garlic
1 inch of Ginger
Method: Fry off the chicken pieces in batches to get a golden crispy coating. Remove from pan and add a good tablespoon of coconut oil to the pan and soften the onions, next add the curry powder of choice and fry off for 30 seconds until fragrant. Crack the tin of coconut milk and add a few tablespoons of the solidified coconut cream from top to the pan. Once this has turned into a nice paste, add the chicken and the rest of the chopped Veggies, mix thoroughly and add the rest of the coconut milk.
Cook for a further 5 minutes or until the veggies are cooked but not soft. Add the zest of 1 lime, then squeeze the juice. Mix through some coriander and chili if desired.