Coconut Curry Chicken
Ingredients
- 1 LB Chicken Breast, diced into bite-sized pieces
- Salt & Pepper, to taste
- 1 TBSP Olive Oil
- 2 to 3 TBSP Thai Red Curry Paste (We use Thai Kitchen)
- 1 Onion, Sliced
- 3 cloves garlic, minced
- 1 Bag Frozen Stir-Fry/Japanese Vegetables
- One 13-ounce Can Full Fat Coconut Milk
- 2 TBSP Brown Sugar
- 1 TBSP Lime Juice
- Optional HEAT: Chili Powder, Sriracha
- 1/4 Cup Fresh Cilantro, chopped
- Serve over: Rice
Instructions
-
Slice chicken into bite-sized pieces. Season with Salt and Pepper.
-
To a large skillet over medium-high heat, add the oil and Red Curry Paste- stir around until it warms through-- about 1 minute.
-
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
-
Add the onions, garlic, and frozen vegetables, cook for about 5 minute; stir frequently.
-
Add the coconut milk. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid thickens.
-
Add the brown sugar and lime juice, salt, pepper, etc. to taste. (Now would be the time to add in additional heat, if desired)
-
Sprinkle with the cilantro and serve immediately
CategoryDinner
