Chicken Curry with Coconut Milk

So I got this chicken, see. And I’ve been fantasizing about things involving coconut milk for awhile, now. And I had all this basil that was just rarin’ to get gnawed upon. So it follows that, despite all my best intentions, a chicken curry would be made.

And I think I figured it out – I gotta start using a wok more. The vegetables were in much better moods then they would otherwise typically be. Also, I used a teeny 5.5 oz can of coconut milk, rather then the behemoth can I usually use. Apparently ingredients get cranky when they spend too much time swimming around in unnecessarily thick fluids. Aside from that and a bit of curry, I used pretty much exactly the same seasonings used in the green papaya salad – insanity!

This may have been the best curry I’ve ever made, in fact. Here is a picture high in contrast and low on detail!

Chicken Curry

Actually, I’m still not sure what makes something a curry, and what doesn’t. Does something become curry simply by adding curry powder or paste to it? Even if it’s not a lot? I just don’t know!

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  1. eassay best October 25, 2016 9:15 am

    The new recipe of the chicken and coconut milk lovers as you shared here this is the dish of the day that is looking tasty buddy. People who are looking for the food of the day I am assure that they will enjoy with the mess of it.

  2. Savita July 8, 2017 2:38 am

    Chicken curry is one of my favorite.
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