Red Curry Chicken

Name: Red Curry Chicken
Ingredients: 2 tbls Olive oil; 1 lb boneless skinless chicken breasts, cut into bite size piece; 1 small onion, thinly sliced; 2 cloves garlic, finely chopped; 2 tbls red curry paste (adjust to your preference); 1 cup water; 1 can coconut cream or coconut milk; 3/4 tbls fish sauce; 1 tsp sugar (or brown sugar); 1 tsp lime juice; 1 red pepper, seeded and cut into strips; 1 tbls cilantro, chopped; Lime wedges, optional; Green onion, sliced, optional

Angie @Rekcah

Monroe, Washington

I am always looking for quick weekday meals. After working 10 hour days, I just want food quickly. And leftovers for lunch the next day. 🙂

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2 tbls Olive oil
1 lb boneless skinless chicken breasts, cut into bite size piece
1 small onion, thinly sliced
2 cloves garlic, finely chopped
2 tbls red curry paste (adjust to your preference)
1 cup water
1 can coconut cream or coconut milk
3/4 tbls fish sauce
1 tsp sugar (or brown sugar)
1 tsp lime juice
1 red pepper, seeded and cut into strips
1 tbls cilantro, chopped
Lime wedges, optional
Green onion, sliced, optional

Cooking Instructions

1

Heat skillet on medium heat and add cooking oil. When heated add onion, saute until almost translucent, add garlic saute another minute.
2

Add chicken and cook until surface turns white.
3

Add red curry paste, stir to combine well.
4

Add water, coconut cream, fish sauce, sugar and lime juice. Turn heat to low and simmer until curry sauce thickens.
5

Add red pepper. Simmer for another 2 minutes. Add chopped cilantro.
6

Serve immediately over steamed rice with lime wedges, cilantro and green onion.
7

Enjoy!