Creamy Chicken and Bacon Curry

- 1 large garlic clove, peeled
- 2 tablespoons (30 ml) red curry paste
- 400 grams (14.1 oz) extra creamy coconut milk
- 600 grams (1.32 lbs) boneless chicken breast fillets
- 140 grams (4.9 oz) package of bacon
- 1 large yellow onion, peeled
- 1 large fresh red chili pepper
- 5 centimeters (2 inches) piece of fresh ginger
1. Heat a skillet over medium-high heat
2. Cut the bacon into small pieces and cook them until golden and crisp
3. Remove the bacon with a slotted spoon and set it on paper towels to drain
4. Using the same skillet cook the chicken breast on all sides until nicely browned
5. Take the chicken out and keep it warm
6. Cook the rice as directed on the package
7. Mince the onion garlic ginger and chili pepper
8. Add them to the skillet along with the curry paste and stir fry for a few minutes
9. Stir in the coconut milk bring to a gentle boil then lower the heat to medium low
10. Let the mixture bubble softly for 15-20 minutes
11. When everything is ready place the crispy bacon on top of the chicken
12. Sprinkle with chopped cilantro and a splash of lime juice
13. Serve alongside the rice
- Skillet
- Rice Cooker
- Cutting Board
- Knife
- Garlic Press
- Paper Towels
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