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Delicious red curry chicken
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Red Curry Chicken

Author Tanya

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 :)