Let's get cooking!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
1/2 Kilo Boneless-Skinless Chicken Breast or Thighs Cut Into 1 Inch Pieces
3 Cloves Minced Garlic
2 Tbsp Finely Minced Ginger
2 Tsp Ground-Coriander
2 Tsp Yellow-Curry-Powder
3 Tbsp Red Curry Paste
1 Tbsp Lime Juice
3 Tbsp Coconut Oil Separated
1 Large Red Bell Pepper
1 Can Full Fat Coconut Milk NOT Lite
1/2 Medium Yellow Onion
1-2 Tbsp Brown Sugar
2 Tsp Fish Sauce (Optional)
1/4 Cup Cilantro AND / OR Basil Diced Fine Sea Salt & Freshly Cracked Pepper
Begin with prepping ingredients: Mince the garlic, ginger & dice the onion. Peel the ginger using a vegetable peeler or spoon then finely mince it.
Thinly slice the red bell pepper in long strips then cut them in smaller bits.
Heat 2 tbsp coconut oil in a large deep skille , over medium high heat. Add the onion & saute for 3-5 minutes until onions turn golden.
Add ginger & garlic. Stir to coat everything with all the oil. Reduce the heat to low and add the red curry paste, curry powder & coriander. Stir frequently for 2-3 minutes until fragrant or slightly toasted.
Return the medium to heat high. Add the remaining 1 tbsp coconut oil & red pepper. Stir for a few minutes then add bite sized parts of chicken.
Sprinkle on pepper & salt to taste. Cook & stir frequently for about 4-5 minutes until the chicken is browned on each side but NOT cooked.
Pour in the brown sugar, coconut milk and lime juice. Stir til chicken is cooked through & curry is little thickened. If you wish you can add the fish sauce.