January 15, 2016

Pantry-Friendly Thai Chicken Curry with Red Peppers

I have become absolutely OBSESSED with anything curry. Thai or Indian, I don't care, I love it. The flavors compliment each other so well every time and I can't get enough!
Any sauce composed of coconut milk and curry spices is going to be good and nothing is better "curried" than chicken. Oh man. The red peppers were a perfect addition to this dish as well. I really just loved it if you can't tell.
If you want to make something that will wow your family or friends this is it. I know there are people who are not fans of curry, (I used to claim to be one of them), but you've at least got to give this one a try. Because, yum.

Pantry Friendly 30-Minute Chicken Curry with Red Peppers
Adapted from Carlsbad Cravings
1/2 Tbsp. olive oil
1 Tbsp. curry paste (sold at most grocery stores in the Asian food section)
2 chicken breasts, thinly sliced into 1/8” slices against the grain
1 red bell pepper, thinly sliced
1/4 tsp. ground ginger
2 tsp. garlic, minced
1 (14 oz.) can quality coconut milk
1/2 Tbsp. cornstarch
1/8 cup light brown sugar, packed
1 1/2 Tbsp. lime juice
1/8 tsp. dried thyme
1/4 tsp. salt
1/2 cup cilantro, chopped

1. Heat oil over medium high heat in large nonstick skillet. Add curry paste and sauté for 1 minute.
2. Add sliced chicken and cook just until chicken is no longer pink. Add red peppers and sauté for 5 minutes. Add ginger and garlic and sauté 30 seconds.
3. Add 3/4 of the can of coconut milk. Whisk cornstarch into remaining 1/4 can of coconut milk then add to skillet.
4. Stir in sugar, lime juice, thyme and salt. Simmer for 5 minutes then add cilantro and simmer for 2-3 minutes.
5. Garnish with additional cilantro or lime juice if desired and serve over rice.

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