Coconut Chicken Curry with a Chinese Twist

Ingredients

In this adaptation of the Micronesian Coconut Chicken Curry to American Chinese cuisine, we incorporate Chinese spices and flavors to create a unique fusion dish. The original Micronesian curry is traditionally prepared with local ingredients and spices, while the American Chinese version infuses the curry with the aromatic flavors commonly found in Chinese cuisine. This adaptation adds a new dimension to the dish, combining the creaminess of coconut milk with the fragrant spices of Chinese cooking. We alse have the original recipe for Micronesian Coconut Chicken Curry, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon chili flakes (optional, for heat) 1 teaspoon chili flakes (optional, for heat)
• 1.5 pounds (680g) boneless, skinless chicken breasts, cut into bite-sized pieces 1.5 pounds (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (14 ounces/400ml) coconut milk 1 can (14 ounces/400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) snap peas 1 cup (150g) snap peas
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 36g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Sprinkle the curry powder, Chinese five-spice powder, and chili flakes (if using) over the onion mixture. Stir well to coat the onions with the spices.
4. 4.
   Add the chicken pieces to the skillet and cook until they are browned on all sides.
5. 5.
   Pour in the coconut milk, chicken broth, soy sauce, fish sauce, and brown sugar. Stir to combine all the ingredients.
6. 6.
   Bring the mixture to a simmer and let it cook for about 15 minutes, or until the chicken is cooked through and the flavors have melded together.
7. 7.
   Add the sliced red bell pepper and snap peas to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender-crisp.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Coconut Chicken Curry over steamed rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For a milder curry, reduce the amount of curry powder and chili flakes.
• Feel free to add other vegetables such as carrots, bamboo shoots, or water chestnuts for added texture and flavor.
• Adjust the seasoning according to your taste preferences by adding more soy sauce, fish sauce, or brown sugar.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes to allow it to reduce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Coconut Chicken Curry over steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of freshness and color.

Presentation advice

To enhance the presentation, arrange the sliced red bell pepper and snap peas on top of the curry before serving. The vibrant colors will make the dish visually appealing.