Coconut curry sauce is the easiest and tastiest Thai sauces that anyone would want to enjoy with white rice, this sauce is versatile and yet doesn’t require so much spices. The three main ingredients here used here are coconut milk, chicken and curry; other ones are additional and can be adjusted to your taste.
The uniqueness of this coconut sauce comes from the coconut milk which is a bonus to the sauce. One good thing about this sauce is that oil is not added to it and there is no thickener used, the coconut milk tends to thicken the sauce and at the same time releases its own natural oil plus the one from the chicken as it cooks which makes it healthy for you.
If your you are looking for something very special to serve at your family party or dinner, have got you covered. See the simple steps below and the YouTube video above on how to prepare coconut curry sauce, it is awesomely delicious and you need to try it out.
Ingredients for coconut curry sauce
• 1 kg chicken breast, cut into medium sizes
• 2 large matured coconuts, extract the milk out
• 2 tablespoons curry powder
• 1 teaspoon ground nutmeg
• 1 tablespoon thyme
• 1 teaspoon cayenne pepper
• 4 medium carrots, chopped
• 3 small green bell peppers, chopped
• 4 medium red chilli peppers, chopped
• 1 cup green peas
• 2 medium onions, chopped
• ½ teaspoon of garlic paste
• 3-4 chicken stock cubes
• Salt to taste
Steps on How to Make Coconut Curry Sauce
1. Season chicken with 2 stock cubes, onion, ginger, thyme, nutmeg, cayenne pepper, curry and salt
2. Stir the meat and leave to seat for an hour to enable the ingredients sip into the meat properly.
3. Now, place the chicken on a burner and cook without adding water for 10 minutes
4. Add 1 cup of water to it, stir and bring to a boil, cook the chicken until you are left with a little stock.
5. While the chicken is cooking, rinse and dress, red chillies, green peppers, carrots, peas and onions and set all aside.
6. Extract coconut milk and set aside too, if you are using canned coconut milk no need for this step.
7. Place another pot on the burner without adding oil, add garlic paste, chopped onion and stir on medium heat.
8. Add the remaining vegetables to it and stir as well, you will need to re-season the vegetable with stock cube, thyme and 2 tablespoons of
curry powder so that it brings out the taste and the colour.
9. Bring the chicken stock you got while cooking the meat and add to it just a little, this shouldn’t be up to a cup.
10. Bring the boiled chicken and add to it as well, then stir. Add the coconut milk you extracted earlier and stir the sauce to incorporate.
11. Cook the sauce for 10 minutes and adjust other ingredients if needed. Coconut curry sauce is ready once you notice a creamy texture and
oil at the top.
12. I love to pair this coconut curry sauce with boiled rice, how about you?