- In a bowl combine chicken and curry paste; let stand at room temperature for 30 minutes.
- Heat a 12-inch skillet over medium heat. Add olive oil, onion, and chicken mixture. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until chicken is tender and no longer pink.
- Remove chicken from skillet. Carefully add coconut milk to skillet, scraping up crusty bits. Add carrots and lime peel. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes or until carrots are crisp-tender. Return chicken mixture to skillet. Simmer, uncovered, for 3 to 5 minutes or until liquid thickens slightly. Serve with rice, coconut curls, and snipped cilantro. Makes 4 servings.
From the Test Kitchen
Cut the tip from a young coconut (photo, right). Pour out coconut liquid; scoop out coconut meat. In a blender container combine coconut liquid and meat; cover and blend until nearly smooth. Add enough chicken or vegetable broth to make 1-1/4 cups.
Separate coconut meat from the shell in large pieces. Slice thinly with a vegetable peeler. Arrange slices on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown. Cool on baking sheet.
Nutrition Facts(Coconut-Chicken Curry)
- Per serving:
- 561 kcal cal.,
- 28 g fat
- (18 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 136 mg chol.,
- 433 mg sodium,
- 36 g carb.,
- 2 g fiber,
- 5 g sugar,
- 39 g pro.
- Percent Daily Values are based on a 2,000 calorie diet