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The blend of spices that create curry originate from Southeast Asia. The term "curry" has come to mean a variety of spices indigenous to a specific region and has become popular in British and Caribbean cuisines. Cayenne, ginger, jalapenos, mangoes and coconut cream are just some of the layers of flavors you will taste in this sauce that is indeed a tapestry of flavors. Use in this traditional chicken recipe or try it with shrimp, pork or tofu.
Water, Coconut Cream (coconut milk [treenut], modified food starch, guar gum, xanthan gum, carageenan), Mango, Onion, Soy Sauce (water, wheat, soybeans, salt), Pure Cane Sugar, Lemongrass Puree (lemongrass, water), Canola Oil, Tomato Paste, Garlic, Cayenne Mash (cayenne peppers, salt, vinegar), Rice Wine Vinegar, Ginger (ginger, citric acid), Red Jalape¤o (red jalapeno pepper, vinegar), Gum Acacia, Xanthan Gum, Spices, Dried Garlic, Chicken Stock (chicken stock, natural flavor, salt, sugar, yeast extract), Lime Juice Concentrate, Curry Powder, Dehydrated Onion, Salt, Paprika
Directions:Cut four, boneless, skinless chicken breasts into 1 1/2 inch pieces. In a bowl, lightly coat chicken with a 1/4 cup flour and season with salt and pepper. Heat 2 TBLS. olive oil and 1 TBLS. butter in a large, heavy, straight sided saute pan over medium-high heat until it shimmers. Add the chicken pieces in small batches and saute until they are a rich golden brown on all sides. When all batches are done, drain any remaining fat. Return chicken to pan and add a jar of Coconut Curry Sauce. Simmer 10-15 minutes until hot. Serve over jasmine rice, garnish with fresh chopped cilantro. Serves 4-6.
This is as close to my Mom's curry sauce as I have found after many years of experimenting and searching. Wonderful and fast meal with chicken; I'll try shrimp next. Thanks for creating this great sauce!
This was so quick and easy to fix. We liked it so much we are ordering 2 more and saving it for company dinners
A Fan, Memphis
I used this with sauteed shrimp, but I added coconut cream (or use coconut milk to make it thinner) to the sauce to even out the taste, as it can be strong. It was delicious. My husband fell in love with this.
Angie, Turlock, CA
I would probably not make a similar sauce from scratch, so this is is a good, quick and easy alternative to takeout. I used chicken thighs because I prefer the taste with a stronger sauce, and I added chopped broccoli, cauliflower and yellow bell pepper at the simmer stage and a handful of spinach for the last 2 minutes to make it a whole meal.