Coconut Curry Chicken with Egg roll wraps

Coconut Curry Chicken with Egg roll wraps

So I went for a short (very short) visit to see family last weekend. I spent the first night with my sister Patty at her new Chateau.  I was able to meet her new family member Tucker, what an adorable puppy! Tucker is a standard poodle and so well behaved, made me miss my baby boy Bean.  Anyway Patty asked me if I would not mind making a coconut chicken recipe and post it for her.  I have never made coconut chicken and when looking on the net there are so many different ways to create this dish.   I opted for an Asian flair to my dish, but in the future I may try to make it like coconut shrimp, a bit crispy.  I hope you try this Patty and enjoy it as much as we did.  This recipe will easily feed four with leftover egg rolls.

Start with the Egg rolls so they can cook while making the chicken.

If baking heat oven to 400 degrees, you can fry them as well but baking is better =P

1 package of egg roll wraps $2.99

1 lb lean ground pork $5.00

Either fresh or ginger spice either is fine.  Ginger fresh is a pain but gives better flavor; I used the spice because I had it readily available. If doing fresh about a teaspoon of it minced would suffice, for the spice ginger I added maybe 2 teaspoons.

2 tsp soy sauce

1 bag shredded rainbow salad (or you can use 2 cups cabbage finely chopped, ¼ lb bean sprouts, ½ cup carrot, shredded, 3 green onions finely chopped) Salad was about $3.50 

Fry meat and ginger until browned, about 2-3 minutes on high heat. Add the salad mix and cook for an additional 2-3 minutes until softened a bit. Add the soy sauce (more or less to taste) and remove from heat and allow to cool.

For the egg roll follow my easy steps below.  Cook for 10 – 12 minutes until lightly browned in the oven or fry seam side down in oil.