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A simple, basic curry ready before you could even get takeout delivered.
In a large skillet over medium high heat, saute olive oil and curry paste, pressing the paste into the oil for 1 minute.
While that sautes, combine chicken, curry powder, salt and pepper in a small bowl and toss to coat. Set aside.
Add half the coconut milk into the pan and whisk together until it’s incorporated with the curry paste. Then add remaining coconut milk and simmer for 3 minutes.
Add seasoned chicken and cook for about 5 minutes.
Add vegetables, cilantro and half of the lime juice to the pan, stir, cover and cook for about 5-7 more minutes until chicken is fully cooked.
Remove lid, squeeze remaining lime juice on top just before serving.
Serve over brown rice and garnish with additional cilantro.
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