Amy's Ginger Fruity Curry with coconut Rice .
Amy's Ginger Fruity Curry with coconut Rice .

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, amy's ginger fruity curry with coconut rice .. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Amy's Ginger Fruity Curry with coconut Rice . is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Amy's Ginger Fruity Curry with coconut Rice . is something that I’ve loved my whole life. They’re fine and they look fantastic.

Amy's Ginger Fruity Curry with coconut Rice. yummy :-) ladybird. Amy's Ginger Fruity Curry with coconut Rice. step by step. 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.

To get started with this recipe, we have to first 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 .:
  1. Make ready 4 chicken breasts - skinned and boned.
  2. Prepare 2 tbsp plain flour .
  3. Get 1 pinch salt
  4. Take 1 pinch cracked black pepper .
  5. Make ready 1 mango
  6. Get 2 oranges
  7. Make ready 2 1/2 cm / 1inch fresh ginger
  8. Prepare 3 shallots
  9. Prepare 2 tbsp vegetable oil
  10. Prepare 3 tsp curry powder .
  11. Prepare 200 ml / 7fl oz - chicken stock
  12. Prepare 100 ml / 4fl oz natural yoghurt .
  13. Get 2 tbsp grated coconut
  14. Get 1 fresh lemon sage for garnish
  15. Get 1 cup rice
  16. Get 1 can coconut milk

Stir in the rice and return to a boil. Rice is nice but this Thai Coconut Curry Rice with Vegetables is ah-mazing! This Thai-inspired spin on fried rice combines fluffy white rice with creamy coconut milk, warm curry spices and plenty of fresh vegetables for a side dish that's one part comfort food and one part game-changer. One-Pan Coconut Chicken Curry and Rice.

Steps to make Amy's Ginger Fruity Curry with coconut Rice .:
  1. 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 .
  2. 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 .
  3. 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 .
  4. 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 .
  5. 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 .
  6. 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 . :-) .

If you counted how many Thai recipes there are on my site, I'm pretty sure it would be about three: These Peanut Noodles, this Thai Coconut Peanut Chicken, and this Sesame Chicken Dip. It doesn't help that was banned from making anything curry or anything in the crockpot for that matter when we were first married in our small little college apartment. In a saucepan, combine coconut milk, water, sugar, and salt. Bring to a boil over medium heat. The traditional "Tom Kha Phak" is a satisfying Thai favorite.

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