Roni's Coconut Chicken Curry (Panang)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 Tbsp Coconut Flavored Curry Sauce (or what ever level of spicy curry you like-if spicy, start with smaller amount until you taste it)2 cups Potato, (peeled and cut into bite size pieces)1 Cup Sweet potatoes, (peeled and cut into bite size pieces)2 Cups Chicken Broth (I use low sodium)2 Chicken Breast, no skin cut into bite size pieces1 can Coconut Milk (14 oz)1 can Pineapple (14 oz -pieces)2 tbsp Brown Sugar
Peel and cut potatoes (both kinds) into bite size pieces and set aside. Cut chicken into bite size pieces. Open can of coconut milk and pour into 5 quart sauce pan. Add Curry paste and warm until curry paste is dissolved. Add Chicken broth, pineapple JUICE ONLY, brown sugar, all potatoes, and chicken to pan. Bring to a boil and then turn down to simmer and cook until potatoes and chicken are cooked (approx 20 minutes). Add pineapple pieces and use corn starch to thicken to correct thickness.
You can add onions, peanuts or other veggies as you like.
Makes 10 (1 cup) servings. Serve with or over rice for a complete meal.
Number of Servings: 10
Recipe submitted by SparkPeople user RONIH2O.
You can add onions, peanuts or other veggies as you like.
Makes 10 (1 cup) servings. Serve with or over rice for a complete meal.
Number of Servings: 10
Recipe submitted by SparkPeople user RONIH2O.
Nutritional Info Amount Per Serving
- Calories: 308.7
- Total Fat: 9.5 g
- Cholesterol: 27.4 mg
- Sodium: 487.1 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 4.2 g
- Protein: 15.7 g
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