Recipe: at dinner Amy's Ginger Fruity Curry with coconut Rice .

Recipe: at dinner Amy's Ginger Fruity Curry with coconut Rice . Delicious, fresh and tasty.

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

Stir in the spinach, milk, and raisins.

Add coconut milk, honey, and ¼ cup water.

Bring to a simmer; cook until flavors come together.

You can have Amy's Ginger Fruity Curry with coconut Rice . using 16 ingredients and 6 steps. Here is how you cook that.

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

1. It’s 4 of chicken breasts - skinned and boned..

2. You need 2 tbsp of plain flour ..

3. It’s 1 pinch of salt.

4. Prepare 1 pinch of cracked black pepper ..

5. It’s 1 of mango.

6. You need 2 of oranges.

7. You need 2 1/2 of cm / 1inch fresh ginger.

8. It’s 3 of shallots.

9. You need 2 tbsp of vegetable oil.

10. You need 3 tsp of curry powder ..

11. You need 200 ml of / 7fl oz - chicken stock.

12. It’s 100 ml of / 4fl oz natural yoghurt ..

13. You need 2 tbsp of grated coconut.

14. You need 1 of fresh lemon sage for garnish.

15. It’s 1 cup of rice.

16. It’s 1 can of coconut milk.

How to Make Thai Coconut Curry Rice.

This dish is prepared in stages, so that all of the ingredients get cooked to perfection.

To make this homemade Thai rice recipe, simply: Begin by sauteing some carrots and bell pepper in a bit of coconut oil.

Next, add your garlic, ginger, and Thai red curry paste and lightly cook, to release the curry's.

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

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 , dont 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 . :-) ..

The traditional "Tom Kha Phak" is a satisfying Thai favorite.

Amy's version combines sweet coconut milk with mild spices, kaffir lime leaf, lemongrass, house-made organic tofu, shiitake mushrooms, sweet potatoes, green beans and other organic vegetables.

Gluten free/dairy free/lactose free/vegan/kosher/plant based What to Serve with Jamaican Curry Chicken.

This curry was made to be served over rice.

White rice, brown rice, or cauliflower rice (for a low-carb option) would all work well.