Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
Oh, my! I was amazed by how perfect this dish is! Try this recipe now. Enjoy!
1 pound boneless skinless chicken breast or thighs cut into 1-inch pieces
3 cloves minced garlic
2 tablespoons finely minced ginger
2 teaspoons ground coriander
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
3 tablespoons coconut-oil separated
1 large red-bell-pepper
1 can full-fat coconut-milk NOT lite
½ medium yellow-onion
1-2 tablespoons brown sugar
2 teaspoons fish sauce (optional)
¼ c cilantro and/or basil diced
fine sea salt and freshly cracked pepper
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Optional: chopped peanuts or cashews
Step 1: Slice the onion, then mince the peeled ginger and garlic.
Step 2: Slice the red bell pepper into thin cuts.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Add 2 tablespoons of coconut oil and allow it to become hot.
Step 5: Add the onions and sauté for 3 minutes or until translucent.
Step 6: Add the garlic and ginger. Sauté for a few minutes or until aromatic.
Step 7: Turn the heat down to low and add the red curry paste, coriander, and curry powder. Stir and cook for 2 minutes.
Step 8: Turn the heat to medium-high, then add the rest of the oil and bell pepper. Sauté for a few minutes until translucent.
Step 9: Add the chicken slices, salt, and pepper. Cook for 5 minutes or until the chicken pieces are golden brown on both sides.
Step 10: Add the brown sugar, lime juice, and coconut milk. Stir and cook until the texture of the sauce becomes thick.
Step 11: Serve hot over rice and enjoy!
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