Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
If you want a new and awesome recipe to try today, then this is the one for you! Oh, man, you are so in for a treat! Just follow the directions step by step and you are good to go! Have a great day, friends. Enjoy!
Ingredients:
3 cloves minced garlic
1-pound boneless skinless chicken breast or thighs cut into 1-inch pieces
2 teaspoons yellow curry powder
3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
1 tablespoon lime juice
1 can full-fat coconut milk NOT lite
3 tablespoons coconut oil separated
1 large red-bell-pepper
2 tablespoons finely minced ginger
½ medium yellow-onion
1-2 tablespoons brown sugar
2 teaspoons ground coriander
¼ c cilantro and/or basil diced
fine sea salt and freshly cracked pepper
2 teaspoons fish sauce (optional)
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Optional: chopped peanuts or cashews
Directions:
1. Slice the bell pepper into thin vertical cuts.
2. Place a large deep skillet on the stove and turn the heat to medium-high.
3. Add 2 tablespoons of coconut oil and allow it to become hot.
4. Add the onions and sauté until a bit caramelized.
5. Add the garlic and ginger, then sauté until aromatic.
6. Turn the heat down to low, then add the coriander, curry paste, and curry powder. Stir until well mixed. Simmer and stir for about 3 minutes.
7. Turn the heat up to medium-high, then add the red bell pepper and 1 tablespoon of coconut oil. Stir and cook for a few minutes.
8. Add the chicken pieces, then season with salt and pepper. Stir and sear each side of the chicken for 5 minutes or until they turn brown.
9. Add coconut milk, lime juice, and brown sugar. Stir until well mixed. Add fish sauce to taste.
10. Remove from the heat.
11. Serve hot with naan bread or over rice. Enjoy!
Note:
Garnish with fresh herbs or crushed peanuts.
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