Best Asian Curry Recipe 咖哩鸡 Curry Chicken With Coconut Milk

Preheat the wok at medium heat.

Add 3 tablespoons of cooking oil to the wok.

Add onion, ginger, and 1 cup of celery to the wok and give it a quick sear.

Increase the heat to high and add the chicken.

Add 1 teaspoon of sesame oil and 1 teaspoon of mediterranean sea salt to the chicken.

Remove the chicken halfway through cooking.

Add 1 cup of red pepper and leeks to the wok.

Add 1 tablespoon of light soy sauce to the mixture.

Pour in 1 cup of coconut milk and add a bay leaf.

Add turmeric and curry powder to the mixture, adjusting the amount based on desired strength.

If desired, add a dash of spice for flavor.

If you want more sauce, add the whole can of coconut milk; otherwise, use half.

Add the chicken back into the wok with the celery, ginger, and onions.

To darken the sauce, add about 1/2 teaspoon of dark soy sauce.

Mix 1 tablespoon of cornstarch with 1/3 cup of water and add it to the sauce to thicken it.

Let the sauce simmer for a bit.

Before serving, add chopped green onions for color and give a final stir.

Plate the curry and serve it hot, suggesting it pairs well with steamed rice.

Equipment Needed

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