Skip to main content
Recipes

Japanese Coconut Curry

Total Time

45 

Servings

For 3-4

Ingredients

  • 400g Chicken thigh, cubed
  • 1 Onion, sliced
  • 1 Carrot, cubed
  • 1 Potato, cubed
  • 2 tbsp Japanese curry roux
  • 300ml Water or stock
  • 200ml Koko Cuisine Coconut Milk
  • 1 tbsp Cooking oil

Instructions

1

Sauté the Base

Heat oil and sauté onion until soft. Add chicken and cook until lightly browned.
2

Simmer the Curry

Add carrot, potato, and water or stock. Simmer until vegetables are tender. Stir in curry roux until fully dissolved.
3

Finish and Serve

Add Koko Cuisine Coconut Milk and simmer for 3–5 minutes until thick and creamy. Serve hot with steamed rice.

Leave a Reply

 

 

©  2026 Wrizerfood F&B Sdn Bhd. All Rights Reserved. Website designed by Midaz Orion

Close Menu