Last night we fell back on a recent favorite. However, due to the guar gum present in most commercially canned coconut milk, I decided to try and make my own!
Slight rant, why oh why do places that can coconut milk have to add guar gum? It’s so annoying! It’s used as a binder, thickener and in some cases volumizer. In the case of our coconut milk, it’s used to keep it from separating (binder). Lovely.
I’ve read of a couple of different ways to make coconut milk and I tried one of them last night. I’ll try the other another night. I combined two cups shredded coconut with 4 cups boiling water. I then let it sit and cool for 15 minutes. After that, I put the whole thing in the blender and set it on “liquify”. After that, I strained it through a cheesecloth. It made about 2 1/2 cups.
I can’t take credit for the recipe. My friend Amanda gave it to us after we raved about her cooking!
1lb boneless skinless chicken breast
3/4 tsp salt
1/4 tsp black pepper
4 medium carrots
1-2 sweet peppers
1 medium onion
1 tsp olive oil
2 tsp curry powder
1/2 cup golden raisins
2 cups coconut milk
2 tbsp cilantro (or more!)
Cut chicken into 1 in pieces.
Combine salt and pepper.
Coat chicken in 1/2 of it.
Cook chicken in skillet with olive oil.
Set chicken aside.
Add more oil to skillet and saute carrots, peppers, and onion for 5 minutes or until tender crisp, stirring occasionally.
Stir curry powder, raisins, coconut milk, and remaining salt/pepper mixture and add to skillet.
Add chicken and simmer for 3-5 minutes or until sauce begins to thicken (usually it thickens a little, for some reason mine last night didn’t).
Serve with cilantro! We also served it over kidney beans but it’s also great with lentil beans or rice if you’re not SCD!