This coconut curry is a fragrant and creamy dish from the South Pacific island of Vanuatu. It is full of flavour and spices, making it an exciting and delicious meal. Perfect for a mid-week dinner or special occasion!
Ingredients
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4 tablespoons coconut oil
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1 tablespoon ginger, minced
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2 teaspoons garlic, minced
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1 tablespoon coriander powder
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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1 teaspoon ground cardamom
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1 teaspoon ground nutmeg
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2 cans coconut milk
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1 cup vegetable broth
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1 tablespoon brown sugar
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1 tablespoon fish sauce
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1 pound chicken, cubed
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1 cup frozen peas
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1 cup chopped cilantro
Chicken
Spicy
Vanuatu
coconut curry
cilantro
Main Course
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- short description
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In a large pot, heat the coconut oil over medium-high heat.
Add the ginger, garlic, coriander, cumin, turmeric, cinnamon, cardamom, and nutmeg to the pot and stir to combine.
Add the coconut milk, vegetable broth, brown sugar, and fish sauce to the pot and stir to combine.
Add the chicken and frozen peas to the pot and stir to combine.
Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes.
Stir in the chopped cilantro and simmer for an additional 5 minutes.
- detailed description
-
In a large pot, heat the coconut oil over medium-high heat.
Once the oil is hot, add the ginger, garlic, coriander, cumin, turmeric, cinnamon, cardamom, and nutmeg to the pot and stir to combine.
Add the coconut milk, vegetable broth, brown sugar, and fish sauce to the pot and stir to combine.
Add the chicken and frozen peas to the pot and stir to combine.
Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes.
Stir in the chopped cilantro and simmer for an additional 5 minutes.
Serve the curry with cooked white rice or naan bread.
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