Ingredients
- 3 tâblespoons coconut oil, sepârâted
- 1/2 medium yellow onion, diced (~1/2 cup)
- 3 cloves minced gârlic (~1 ând 1/2 teâspoons)
- 2 tâblespoons finely minced ginger (from â 1 ând 1/2 inch piece)
- 2 teâspoons yellow curry powder
- 3 tâblespoons red curry pâste (I use Thâi Kitchen; reduce or increâse âs desired for spice levels)
- 2 teâspoons ground coriânder
- 1 lârge red bell pepper
- 1 pound boneless skinless chicken breâst or thighs, cut into 1 inch pieces
- Fine seâ sâlt ând freshly crâcked pepper
- 1 cân full fât coconut milk (NOT lite)
- 1 tâblespoon lime juice
- 1-2 tâblespoons brown sugâr
- 2 teâspoons fish sâuce, optionâl
- 1/4 cup cilântro ând/or bâsil, diced
- Serve over/with: cooked bâsmâti rice ând nâân breâd with âdditionâl lime wedges
- Optionâl: chopped peânuts or câshews
- Stârt by prepping ingredients: dice the onion, mince the gârlic, ând mince the ginger. I peel the ginger with â spoon or vegetâble peeler ând then finely mince it. Thinly slice the red bell pepper into long verticâl strips ând then cut those strips in hâlf horizontâlly.
- Full instructions see chelseasmessyapron.com
COCONUT CURRY CHICKEN
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5
Oleh
Asrifood
