Servings : 4 Servings
3 tablespoons coconut oil, separated
1/2 medium yellow onion, diced (~1/2 cup)
3 cloves minced garlic (~1 and 1/2 teaspoons)
2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
2 teaspoons yellow curry powder
3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
2 teaspoons ground coriander
1 large red bell pepper
1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
Fine sea salt and freshly cracked pepper
1 can full fat coconut milk (NOT lite)
1 tablespoon lime juice
1-2 tablespoons brown sugar
2 teaspoons fish sauce, optional
1/4 cup cilantro and/or basil, diced
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Optional: chopped peanuts or cashews
- Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
- Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- Visit Coconut Curry Chicken Recipe @ www.chelseasmessyapron.com for full instructions.