Chicken Curry with Coconut Milk
Ingredients
- 2 boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups mixed vegetables (broccoli, carrots, snap peas)
- 2 yellow onions
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro (optional)
- 2 tablespoons lime juice
- 2 cups water
- 2 stalks lemongrass
- 2 medium bell peppers (any color)
- 2 tablespoons fish sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
Instructions
1. Heat 2 tablespoons of oil in a large pan over medium-high heat.
2. Add the onions and cook until softened about 5 minutes.
3. Add the garlic lemongrass cumin coriander turmeric cayenne pepper salt and black pepper. Cook stirring constantly for 1 minute.
4. Add the bell peppers and cook until tender about 5 minutes.
5. Add the chicken to the pan and cook until browned on all sides and cooked through about 5-7 minutes.
6. Add the mixed vegetables coconut milk water fish sauce and lime juice to the pan. Stir to combine.
7. Reduce heat to low and simmer uncovered for 10-15 minutes or until the sauce has thickened slightly.
8. Taste and adjust the seasoning as needed.
9. Serve the curry over rice garnished with chopped cilantro if desired.
Tools
- Large pan
- cutting board
- knife
- measuring cups
- spoons
- wooden spoon
- serving utensils
- plates
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