Thai Chicken Curry
Serves: 6
Total Cook Time: 35
Prep Time: 10
Cook Time: 25
Ingredients
- 1 1/2 cup jasmine rice
- 3 red bell pepper
- 2 limes
- 3/4 oz cilantro
- 3 small chili pepper (optional)
- 2 lbs diced chicken thighs (or slightly less)
- 1.5 TBSP curry powder
- 1 can full fat coconut milk
- 1/3 cup sweet Thai chili sauce
- 3 TBSP chicken stock
Instructions
- Cut chicken thighs into bite sizes and pat dry.
- Cook rice with pinch of salt and keep covered until ready to serve.
- Wash/dry produce.
- Dice bell pepper, mince cilantro, thinly slice chili.
- Heat large pan with drizzle of oiled on medium heat. Add bell pepper and big pinch of salt. Cook stirring occasionally ~5 min.
- Add chicken and another drizzle of oil and pinch of salt to pan with bell pepper. Cook stirring occasionally until chicken is slightly browned 3-4 min.
- Stir in curry powder.
- Shake coconut milk before opening. Stir in coconut milk, chili sauce, stock concentrate, lime juice from 1.5 limes and 1 TBSP sugar into chicken mixture.
- Bring to simmer, then reduce to medium low and simmer until sauce thickened, pepper tender and chicken cooked through (4-6 min).
- Taste and season with salt and lime juice. Turn off heat.
- Fluff rice, stir in 1 squeeze of lime juice, half the cilantro and season with salt/pepper. Add 1 TBSP of butter.
- Divide rice between bowls and top with coconut curry chicken. Top with rest of cilantro and chilis if desired.
