Name: Creamy Red Coconut Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable oil - 2 tablespoons; Garlic, crushed - 2 cloves; White onion, chopped - 1 medium; Baby corn, drained - 1 (15 ounce) can; Chopped cooked chicken breast - 1 ½ cups; Sliced water chestnuts, drained - 1 (8 ounce) can; Chickpeas - ½ cup; Red curry paste - 3 tablespoons; Garlic powder - ½ teaspoon; Unsweetened coconut milk - 1 (14 ounce) can; Chicken broth - ¼ cup; Salt and ground black pepper to taste - ¼ cup

Ingredients for - Creamy Red Coconut Curry

1. Vegetable oil 2 tablespoons

2. Garlic, crushed 2 cloves

3. White onion, chopped 1 medium

4. Baby corn, drained 1 (15 ounce) can

5. Chopped cooked chicken breast 1 ½ cups

6. Sliced water chestnuts, drained 1 (8 ounce) can

7. Chickpeas ½ cup

8. Red curry paste 3 tablespoons

9. Garlic powder ½ teaspoon

10. Unsweetened coconut milk 1 (14 ounce) can

11. Chicken broth ¼ cup

12. Salt and ground black pepper to taste ¼ cup

How to cook deliciously - Creamy Red Coconut Curry

1 . Stage

Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.

2 . Stage

Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.