Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
This was by far the best curry I have ever tasted! It is full of delicious flavours that I know you are going to love. Serve it over rice, and you have yourself a meal to remember! Have the most wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
3 tablespoons coconut oil separated
1 large red-bell-pepper
2 tablespoons finely minced ginger
1 can full-fat coconut milk NOT lite
2 teaspoons yellow curry powder
1-pound boneless skinless chicken breast or thighs cut into 1-inch pieces
3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
2 teaspoons ground coriander
1 tablespoon lime juice
3 cloves minced garlic
fine sea salt and freshly cracked pepper
½ medium yellow-onion
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
1-2 tablespoons brown sugar
Optional: chopped peanuts or cashews
¼ c cilantro and/or basil diced
2 teaspoons fish sauce (optional)
Directions:
Thinly slice the bell peppers.
Place a large deep skillet on the stove and turn the heat to medium-high.
Add 2 tablespoons of coconut oil and allow it to become hot.
Add the onions and sauté for a few minutes until a bit caramelized.
Add the garlic and ginger, then sauté until aromatic.
Turn the heat down to low, then add the curry paste, curry powder, and coriander. Stir until well blended. Simmer for a few minutes. Make sure to stir from time to time.
Turn the heat up to medium-high, then add the red bell pepper and 1 tablespoon of coconut oil. Cook for a few more minutes.
Add the chicken, then sprinkle salt and pepper to season. Sear each side of the chicken for 5 minutes or until they turn brown.
Add brown sugar, coconut milk, and lime juice. Stir until well blended.
Add fish sauce for extra flavour. Remove from the stove.
Sprinkle crushed peanuts and herbs over each serving to garnish.
Serve right away with naan bread or over rice. Enjoy!
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