Red Curry Chicken
Ingredients
- 2 lbs boneless skinless chicken breast cut into 1 inch chunks
- 1 onion
- 1 green pepper
- ½ red pepper
- 2 Tablespoon olive oil
- ½ teaspoon ground ginger
- 2 cloves garlic
- 2 Tablespoon red thai curry paste
- 1 Tablespoon fish sauce
- 1 Tablespoon brown sugar
- 1 ½ cups coconut milk
- 1 teaspoon cornstarch
- 1 Tablespoon water
- Lime for serving
Instructions
- Heat olive oil in skillet or dutch oven.
- Sauté onions and peppers until translucent, about 4 minutes. Remove from skillet and set aside.
- Add chicken to skillet and cook until cooked through, about 10 minutes. Season with salt and pepper. Remove and set aside.
- Add garlic, ginger, and red thai curry paste to pot. Cook for 1-2 minutes.
- Add chicken and vegetables back to skillet. Add coconut milk, fish sauce, and brown sugar. Stir to combine.
- Reduce heat to low. Add cornstarch and water mixture and stir. Cook over low heat for about 5 minutes. Serve with white rice. Enjoy :)
