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

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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.

To get started with this recipe, we must prepare a few components. You can have amy's ginger fruity curry with coconut rice . using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Amy's Ginger Fruity Curry with coconut Rice .:
  1. Make ready chicken breasts - skinned and boned.
  2. Get plain flour .
  3. Prepare salt
  4. Get cracked black pepper .
  5. Take mango
  6. Make ready oranges
  7. Prepare cm / 1inch fresh ginger
  8. Make ready shallots
  9. Make ready vegetable oil
  10. Get curry powder .
  11. Prepare / 7fl oz - chicken stock
  12. Get / 4fl oz natural yoghurt .
  13. Get grated coconut
  14. Prepare fresh lemon sage for garnish
  15. Make ready rice
  16. Make ready coconut milk

Pour in the peas and water, then stir in the coconut milk. Drop in the thyme and the whole chile. Stir in the rice and return to a boil. Rice is nice but this Thai Coconut Curry Rice with Vegetables is ah-mazing!

Instructions to make Amy's Ginger Fruity Curry with coconut Rice .:
  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 , don't 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 . :-) .

This Thai-inspired spin on fried rice combines fluffy white rice with creamy coconut milk, warm curry spices and plenty of fresh vegetables for a side dish that's one part comfort food and one part game-changer. Cauliflower Rice Curry; Spicy Potato Curry. How To Make Butternut Squash Coconut Curry. To make Butternut Squash Coconut Curry, peel and cut butternut squash into cubes, saute the onion, garlic, ginger, curry powder, paprika, and thyme. Add butternut squash cubes and stir to coat.

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