For the chicken curry with coconut, brown chicken cubes in hot oil on all sides. Then add wine, broth, curry paste, salt and pepper and stir properly. Simmer on low heat for 5 minutes, stirring occasionally. Add coconut milk, bell bell pepper strips, carrot slices and half the amount of shredded coconut.
Simmer on low for another 10 minutes (or until greens are tender). Thicken with the cornstarch, serve and garnish with the remaining shredded coconut. Serve the chicken curry with coconut with Calabaza pumpkin rice.
Preparation Tip:
The chicken curry with coconut is also delicious if you use shrimp instead of chicken.
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