This Coriander & Coconut Curry wasn’t what I planned to cook when I decided to make a curry the other night for dinner. A few weeks ago I had made the most delicious chicken, potato & broccoli curry. But silly me, didn’t pay attention to what spices I added or the amounts. I have the photos ready and the flavours in my head…but not 100% certain on how I did it! So I planned on trying to recreate what I had made so I could post the recipe for you.
Then I realized how much coriander I had in the fridge. And just went with it… I planned on Indian, and ended up with Thai. Let me just say, I’m glad. Because it’s a recipe that at least in my house, will be made at least once a month from now on!
The curry is flavourful, refreshing and has a nice kick to it. So, serve with simple vegetables, plain rice or just yoghurt and naan bread. Also, just an FYI – it only has 433 calories including the portion of rice! Guilt-free curry!
Preparing the Coriander & Coconut Curry:
Best to use a blender to be honest. Not only is it so much faster but the coriander turns into a fine pulp. If you do the chopping by hand, I think you’ll end up with a texture that may be too ‘bitty’.
I only included an onion and a green pepper which is unusual for me. Usually I like to add many types of veggies to get my five-a-day and even potatoes too! But, I liked the simplicity of the dish. But of course, feel free to add as you wish.
Coriander & Coconut Curry
- 1 bunch coriander roughly chopped
- 4 cloves garlic
- 1 onion
- 1 green pepper
- 1 jalapeno
- 1 knob ginger (or ground equivalent)
- 1 cup dried coconut flakes
- 1 cup Greek yoghurt
- 1 can coconut milk
- 2 chicken breasts
- 2 tsp vegetable oil for frying
- 2 cups plain rice
- In a blender add ⅔ of the coriander (including the stems), garlic, jalapeno, ginger, ½ the coconut flakes, ½ the Greek yoghurt, and salt and pepper. Blend together. Add ½ the can of coconut milk slowly as you go to thin the mixture out.
- Dice the chicken and chop the onion and pepper. Add the vegetable oil to a frying pan and add the chicken. Season with salt and pepper and cook for 5-10 minutes. Add the onion and pepper and continue to cook until the chicken is cooked.
- Add the blended mixture to the pan. Add the remainder Greek yoghurt, coconut milk and coconut flakes and mix well.
- Roughly chop the remainder coriander (leaves only) and add to the pan. Let the curry simmer for another 10 minutes or so. Season further to taste. Cook the rice and serve with rice and yoghurt.
Nutrition label includes the side of rice (half a cup of cooked rice a portion).
Other recipes to try:
Did you make this recipe? Tag @pinkpeppercorncyprus on Instagram and hashtag it #pinkpeppercorncatering